With Laurent Loudeac
1 small smoked pork hock
2 Toulouse sausages or pork, cut into 4 pieces each
200 grams pork belly, cut into 8 pieces
Optional 200grams pork shoulder meat cut into 8 pieces
1 carrot, peeled and sliced
1 onion, peeled and cut into dices
4 garlic cloves, crushed
4 fresh or dry bay leaves
200-300 gr dry cannellini beans, soaked in water overnight
In a big pot put the smoked pork hock and cover with water.
Add half the onion, 2 bay leaves, peppercorns and cook gently for between 90 minutes and 2 hours.
Keep topping up with water until the meat falls off the bone.
In the meantime, sear off the sausage, the belly pieces and the pork shoulder in a pan with a bit of oil or pork fat until golden brown.
Add the onions, garlic and carrot.
Drain the beans, add them to the meat and cover with the stock of the pork hock, passed through a sieve to remove the peppercorns.
Put in a baking dish or casserole dish, cover and cook in oven for about 90 minutes - 2 hours or until the meat is tender and beans melt in the mouth.
Add the pork hock meat previously taken off the bone a good handful of chopped parsley and season to taste.
You can do the traditional French way by putting the cassoulet in a deep serving dish, cover with fresh bread crumbs and bake in oven again until the bread crust is golden brown.
Enjoy with a nice piece of crusty bread and a lamb's lettuce (mache salad) dressed with vinaigrette.
(Broadcast: 19 June 2012)