Roy's Cassoulet of Braised Pork Belly with White Bean Puree, Andouille Sausage and Hamakua Mushrooms
Summary
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Ingredients
header
Pork 1⁄4 cup
olive oil 1 cup
flour 3 pounds
pork belly, cut into 4" blocks 1 pound
bacon, diced 10
garlic cloves, cut in half 1
large onion, roughly chopped 4
celery, roughly chopped 2
carrots, roughly chopped 3 cups
red wine 3 quarts
beef stock or beef broth 4
bay leaves 2 tablespoons
whole grain mustard 2 tablespoons
creamy horseradish header
White Bean Puree 1 pound
bacon, diced 1⁄2 cup
hot Italian or andouille sausage, diced into small pieces 1
onion, diced into small pieces 2 cups
white beans 3 tablespoons
fresh thyme, minced 1 quart
chicken stock or broth 1⁄2 cup
butter header
Mushrooms 1⁄4 cup
olive oil 1
large bulb of fennel, thinly sliced 8 ounces
Hamakua mushrooms 1 cup
andouille sausage, sliced into rounds 10
asparagus, cut into 3" lengthsInstructions
Pork
- In a heavy bottomed sauce pot, heat olive oil.
- Flour and brown pork belly on all sides.
- Add the bacon and garlic.
- Sauté until bacon is almost cooked and add the remaining vegetables.
- Cook vegetables for 2 minutes and deglaze with red wine.
- Next add beef stock and bay leaves.
- Turn down heat to medium low and cover pork.
- The cooking time on this will depend on the fat to pork ratio but should be about 2-2 1/2 hours.
- Pork belly should be fork tender.
- Remove pork belly carefully and set aside.
- Strain all vegetables from the remaining liquid.
- Let stand for 10 minutes and carefully skim off any oil that rises to the top.
- Before serving, reheat pork belly in remaining liquid until hot throughout and add in whole grain mustard and horseradish.
White Bean Puree
- Sauté‚ bacon with andouille sausage until it is crispy.
- Brown onion in with bacon and sausage.
- Add white beans, thyme and chicken stock.
- Cook over medium heat until beans become soft.
- Most of the liquid will be reduced at this point.
- Add your cooked white beans to a food processor and blend with butter, salt and pepper.
- Note: If your heat is up too high, liquid will evaporate before beans are cooked.
- Supplement with more stock or water until beans are cooked.
Mushrooms*
- In a sauté‚ pan, heat olive oil and brown fennel until caramelized.
- Add in mushrooms, sausage and asparagus.
- Season with salt and pepper.
- Place White Bean puree in a bowl with Hamakua mushrooms mixture.
- Place pork belly over the top and lightly spoon some of the braising liquid over the pork.
- Garnish with a sprig from the tops of the fennel.
