Salt Pork Cassoulet
- Cook
- 57 min
[MED] 3 min + 3 min + 1 min
[LOW] 40 min
[OVEN 480°F] 10 min
¾ lb (300 g) pork belly
4 teaspoons (12 g) kosher salt
1 ¼ cup (225 g) dried cannellini beans
¾ medium yellow onion, diced
¾ medium carrot, peeled, cut into ⅓” pieces
2 ½ oz (75 g) prosciutto
2 tablespoons (30 g) tomato paste
⅓ 14.5-oz can (150 g) diced tomatoes, unsalted
150 ml white wine
1–2 bay leaves
1 ½ cloves garlic, minced
1 pinch ground nutmeg
1 pinch ground cloves
1 pinch ground cinnamon
Kosher salt and freshly ground black pepper, to taste
½ cup panko breadcrumbs
⅓ cup parmesan cheese, freshly grated
Italian parsley, finely chopped
(1st day) Rub entire surface of pork with salt. Place in a sealable bag and refrigerate for one to two nights.
(2nd day) In a large bowl, soak cannellini beans for 8 hours. Transfer both beans and soaking water to a pot and bring to a boil over medium heat. Drain beans, return to pot, and immerse in fresh water. Boil again over low heat, uncovered, about 10–15 minutes or until al dente. Turn off heat and separate beans and water. Keep 300 ml of the water and set aside.
Rinse pork well with running water and pat dry with a paper towel. Slice into ½” wide batons.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, add in sliced pork and sear for about 3 minutes (without oil) or until browned. Add garlic, nutmeg, cloves, and cinnamon and stir. Once fragrant, add onions, carrots, and prosciutto. Sauté over [MED] heat for about 3 minutes or until onions are soft and translucent.
Add tomato paste and cook over [MED] heat for about 1 minute, stirring frequently. Once paste has browned, add tomatoes, white wine, and bay leaf. Once boiled, add beans and the 300 ml of water, cover, and braise over [LOW] heat for about 40 minutes. Preheat oven to 480ºF.
Uncover, add salt and black pepper, and lightly stir. Top with panko breadcrumbs and parmesan cheese. Bake for 10 minutes, sprinkle with Italian parsley, and serve.
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