Cassoulet

Name: Cassoulet
Yield: Serves 4
Cuisine: Japan
Ingredients: 300 g (10½ oz) smoked bacon, pieces; 600 g (21 oz) free-range pork shoulder; whole cloves; halved bay leaves; 4–6 confit duck legs (can be purchased ready-made); fresh thyme leaves; 500 g (17½ oz) coarse sausages, preferably small ones with a lot of meat; 500 g (17½ oz) coarse sausages, preferably small ones with a lot of meat; 500 g (17½ oz) ripe tomatoes; 8 cloves garlic; olive oil; 200 g (7 oz) pork crackling; 300 g (10 ½ oz) dried white beans; 4 onions; 250 g (9 oz) carrots; 1½ L (6⅓ c) soup stock or water; 1½ L (6⅓ c) soup stock or water; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Umami

By Ole Mouritsen and Klavs Styrbæk

Published 2014

About

Ingredients

300 g (10 ½ oz) dried white beans
250 g (9

Asia
Japan
Main course
Starter

Method

Soak the beans for about 12 hours, changing the water once. Drain the beans.
Peel the carrots and cut into pieces. Chop the onions and mince the garlic finely.
Blanch the tomatoes in boiling water for 1 minute, then remove their skin and chop them.
Chop the crackling into small pieces and sauté it in olive oil in a skillet over medium-low he