Country Pork Cassoulet

A traditional French Cassoulet is typically a 2-day cooking affair, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin and white beans. This simplified pork cassoulet dish comes together in a few hours, but don’t skimp on the fresh thyme, it adds the decidedly French flavor to this hearty dish.

• 2 pounds boneless pork butt, cut into large chunks, approx. 2 inches
• 2 medium onions, peeled and chopped
• 2 garlic cloves, minced, plus 1 whole clove
• 2 whole sprigs fresh thyme, plus 2 tablespoons thyme leaves
• 5-6 slices thick cut double smoked  bacon, cut into ½ -inch pieces
• ¼ ring smoked sausage, cut into ½ inch pieces
• 1 large stalk celery, chopped
• 1/2 medium carrot, peeled and chopped
• Kosher salt and freshly ground black pepper to taste
• 1 litre of Chicken Broth
• 1 cup white wine
• 1 (14-ounce) can diced tomatoes, with their juices
• 2 bay leaves
• 2 (14-ounce) cans white beans, drained and rinsed
• 2 tablespoons olive oil
• 1 cup coarse bread crumbs (you can use fresh or panko)
• 2 tablespoons chopped parsley

1. Preheat oven to 375°F.
2. Place the pork butt chunks in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs.
3. Cover with a lid or foil and bake for 1 -1 ½  hours.
4. Remove the pork; set aside, discard thyme sprigs.  Turn the oven temperature down to 300 degrees.
5. In the same pot, over medium heat, brown the bacon.
6. Remove all but about 2 tablespoons of the fat and add the celery, carrot, salt, pepper, thyme leaves, farmer sausage and the remaining onion and garlic (minced and whole) and cook for 1 to 2 minutes.
7. Add the broth, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked meat back into the pot.
8. Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and parsley.
9. Sprinkle the bread-crumb mixture over the cassoulet and bake for 1 ½  hours, uncovered, occasionally pressing the bread crumbs into the cassoulet to thicken it.
10. Let cool and serve.