Roy's Cassoulet of Braised Pork Belly with White Bean Puree, Andouille Sausage and Hamakua Mushrooms

May 9, 2010 / By Foodland
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Roy's Cassoulet of Braised Pork Belly with White Bean Puree, Andouille Sausage and Hamakua Mushrooms

A delicious version of the classic, slow-cooked, white bean casserole
Course Dinner, Main Course
Cuisine Pork
Servings Servings

Ingredients  

  • 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
  • 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
  • salt and pepper, to taste
  • 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" lengths
  • salt and pepper, to taste

Instructions 

Pork
  1. In a heavy bottomed sauce pot, heat olive oil.
  2. Flour and brown pork belly on all sides.
  3. Add the bacon and garlic.
  4. Sauté until bacon is almost cooked and add the remaining vegetables.
  5. Cook vegetables for 2 minutes and deglaze with red wine.
  6. Next add beef stock and bay leaves.
  7. Turn down heat to medium low and cover pork.
  8. The cooking time on this will depend on the fat to pork ratio but should be about 2-2 1/2 hours.
  9. Pork belly should be fork tender.
  10. Remove pork belly carefully and set aside.
  11. Strain all vegetables from the remaining liquid.
  12. Let stand for 10 minutes and carefully skim off any oil that rises to the top.
  13. Before serving, reheat pork belly in remaining liquid until hot throughout and add in whole grain mustard and horseradish.
White Bean Puree
  1. Sauté‚ bacon with andouille sausage until it is crispy.
  2. Brown onion in with bacon and sausage.
  3. Add white beans, thyme and chicken stock.
  4. Cook over medium heat until beans become soft.
  5. Most of the liquid will be reduced at this point.
  6. Add your cooked white beans to a food processor and blend with butter, salt and pepper.
  7. Note: If your heat is up too high, liquid will evaporate before beans are cooked.
  8. Supplement with more stock or water until beans are cooked.
Mushrooms*
  1. In a sauté‚ pan, heat olive oil and brown fennel until caramelized.
  2. Add in mushrooms, sausage and asparagus.
  3. Season with salt and pepper.
  4. Place White Bean puree in a bowl with Hamakua mushrooms mixture.
  5. Place pork belly over the top and lightly spoon some of the braising liquid over the pork.
  6. Garnish with a sprig from the tops of the fennel.
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