This delectable winter meal will leave you feeling warm, comforted and satisfied. The rich, creamy slow-cooked pork just melts in your mouth, the sage adds an earthy undertone, and the soft sweetness of the apple shines through perfectly. I love to serve the cassoulet with freshly steamed millet, brown rice or Creamy cauliflower mash.
1 tablespoon ghee, butter or olive oil
6 French shallots, roughly chopped
4 garlic cloves, roughly chopped
1 large handful of sage leaves
500 g organic pork shoulder, cut into 2.5 cm cubes
2 tablespoons plain (all-purpose) brown rice flour (see Note)
3/4 cup sweet white wine or apple juice
4 cups good quality vegetable stock or chicken stock
2 carrots, chopped
2 apples, skin on, cored and cut into wedges
1 cup frozen or shelled fresh peas
You could use any flour of your choice — buckwheat, spelt, wholemeal (whole-wheat) and tapioca flour all work well.
Melt the ghee in a large flameproof casserole dish over medium heat. Add the shallot, garlic and sage and sauté for 10 minutes, or until the shallot is soft and slightly browned.
Add the pork, then sprinkle the flour over. Continue to cook, stirring regularly, for about 10 minutes, until the meat is browned all over.
Stir in the wine, then simmer for about 5 minutes, until it has evaporated.
Add the stock, carrot and apple, then reduce the heat to low.
Simmer, uncovered, for 11/2 hours, or until the meat is tender and the sauce is lovely and thick, adding a little more stock if needed.
Stir in the peas and cook for a further 5–10 minutes, or until the peas are just tender. Serve hot.