I LOVE cassoulet. Traditional duck cassoulet takes a turn here with some Hawaiian inspiration, utilizing smoked pork belly and a piquant, herby condiment to accent the rich bean stew. I use canned beans any time I don’t have two days to soak and cook beans; it’s a shortcut that still delivers on flavor and creamy texture. The pineapple salsa verde is also a sauce that I literally put on everything: vegetables, meat and seafood!
For the pork belly: Preheat a smoker to 225 degrees F.
Combine the onion powder, smoked paprika, brown sugar, salt and pepper in a bowl, then use it to coat the pork belly strips. Cook the belly in the smoker until it reaches an internal temperature of 200 degrees F, about 2 hours. Dice into bite-size pieces.
For the cassoulet: Preheat the oven to 400 degrees F.
In a large, shallow Dutch oven or a large cast-iron pan, brown the sausages in the olive oil over medium-high heat until seared, about 3 minutes per side. Remove the sausages from the the pan, then turn down the heat to medium and add the onion, carrots and celery. Sweat until soft, about 10 minutes. Add the garlic and ginger, then cook for 3 minutes. Add the rosemary, thyme, beans, tomatoes and chicken stock. Season with salt and pepper. Bring to a simmer, then nestle the sausages into the bean stew and add the smoked pork belly.
Combine the breadcrumbs with the butter and parsley in a bowl, then season lightly with salt and toss to combine.
Sprinkle the breadcrumbs over the cassoulet and place in the oven. Roast 30 to 35 minutes, until bubbling, the pork sausages are cooked through and the breadcrumbs are golden brown. Serve with the Charred Pineapple Salsa Verde.
Charred Pineapple Salsa Verde:
Char the pineapple slices on a grill until blackened, 3 to 4 minutes per side. Chop into small dice.
In a food processor, blend the garlic, capers, anchovy, sugar, salt and pepper. Add the parsley, basil, mint and oils. Blend until smooth. Transfer to a bowl. Add the charred pineapple, onion and lime juice. Mix to combine.
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