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Ingredientes
- 1 lb Boneless pork butt Salt to taste Freshly-grnd black pepper to taste
- 1 x Ham hock
- 3 c. White cannellini beans soaked 4 hrs
- 1 x in cold water
- 1 lb Fatback or possibly slab bacon cut 1/2" strips
- 4 Tbsp. Duck fat (available at specialty butcher shops)
- 1 lrg Spanish onion minced 1/2" dice
- 2 med Carrots minced 1/2" dice
- 24 x Garlic cloves unpeeled
- 4 ounce Jambon de Bayonne
- 6 c. Chicken stock divided
- 3 x Legs duck confit split at joint
- 4 ounce Salt pork cut 1/2" cubes
- 6 x Toulouse-style sausages - boiled 4 min cooled (fresh garlic sausages)
- 1/4 c. Fresh bread crumbs
Direcciones
- Cut pork butt into 1-inch cubes, season with salt and pepper and set aside for 2 hrs. Poke needle holes in ham hock, season and set aside. Drain beans, cover with fresh water and bring to a boil. Lower heat and simmer 15 min.
- Blanch fatback cubes in boiling water for 2 min. Place in 2-gallon soup pot with duck fat and place over medium heat. Add in onion, carrots, garlic and Jambon and cook till light golden, about 7 to 9 min. Add in pork butt and ham hock and cook till lightly browned, about 8 to 10 min. Add in 5 c. of the stock and bring to boil. Lower heat, simmer 1 hour, covered. Add in beans and simmer 1 hour more. Allow to cold overnight.
- Scrape fat off confit legs and place 2 Tbsp. in 12-inch saute/fry pan with salt pork and place over medium heat. Cook till salt pork pcs are lightly browned, about 7 to 8 min. Place fat pcs and liquid into a food processor and blend till smooth. Add in to beans and place beans in a large pot over medium heat. Remove ham hock and roughly cut meat into 1/2-inch cubes.
- Preheat oven to 300 degrees.
- In a 6-qt crockery casserole, lay 1/3 of the bean pork mix. Sprinkle with ham hock pcs and cover with 1/3 of bean pork mix. Lay duck pcs over beans. Saute/fry Toulouse sausages in a non-stick pan till golden and lay, still warm, over duck and beans. Place remaining beans over everything and add in remaining c. of stock. Sprinkle with bread crumbs and bake 1 to 1 1/2 hrs till crispy golden on top and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 614g | |
| Recipe makes 6 servings | |
| Calories 392 | |
| Calories from Fat 225 | 57% |
| Total Fat 25.09g | 31% |
| Saturated Fat 8.25g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 1077mg | 45% |
| Potassium 647mg | 18% |
| Total Carbs 30.03g | 8% |
| Dietary Fiber 9.0g | 30% |
| Sugars 4.56g | 3% |
| Protein 11.68g | 19% |
