Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound boneless pork butt

  3. salt -- to taste

  4. freshly-ground black pepper -- to taste

  5. 1 ham hock

  6. 3 cups white cannellini beans -- soaked

  7. 4 hours

  8. 1 in cool water

  9. 1 pound fatback or slab bacon -- cut 1/2" strips

  10. 4 tablespoons duck fat

  11. (available at specialty butcher shops)

  12. 1 large spanish onion -- chopped

  13. 2 medium carrots -- chopped

  14. 1/2" dice

  15. 24 garlic cloves -- unpeeled

  16. 4 ounces jambon de bayonne

  17. 6 cups chicken stock -- divided

  18. 3 legs duck confit -- split at joint

  19. 4 ounces salt pork -- cut 1/2" cubes

  20. 6 toulouse-style sausages - boiled

  21. 4 -- cooled

  22. -- minutes

  23. (fresh garlic sausages)

  24. 1/4 cup fresh bread crumbs

Instructions Jump to Ingredients ↑

  1. Cut pork butt into 1-inch cubes, season with salt and pepper and set aside for 2 hours. 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 minutes.

  2. Blanch fatback cubes in boiling water for 2 minutes. Place in 2-gallon soup pot with duck fat and place over medium heat. Add onion, carrots, garlic and Jambon and cook until light golden brown, about 7 to 9 minutes. Add pork butt and ham hock and cook until lightly browned, about 8 to 10 minutes. Add 5 cups of the stock and bring to boil. Lower heat, simmer 1 hour, covered. Add beans and simmer 1 hour more. Allow to cool overnight.

  3. Scrape fat off confit legs and place 2 tablespoons in 12-inch sauté pan with salt pork and place over medium heat. Cook until salt pork pieces are lightly browned, about 7 to 8 minutes. Place fat pieces and liquid into a food processor and blend until smooth. Add to beans and place beans in a large pot over medium heat. Remove ham hock and roughly cut meat into 1/2-inch cubes.

  4. Preheat oven to 300 degrees.

  5. In a 6-quart crockery casserole, lay 1/3 of the bean pork mixture. Sprinkle with ham hock pieces and cover with 1/3 of bean pork mixture. Lay duck pieces over beans. Sauté Toulouse sausages in a non-stick pan until golden brown and lay, still hot, over duck and beans. Place remaining beans over everything and add remaining cup of stock. Sprinkle with bread crumbs and bake 1 to 1 1/2 hours until crispy golden brown on top and serve.

  6. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A22)


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