Pork Cassoulet (French Pork)

Heat the oven to 140C/120C fan/gas 1. Place a large ovenproof dish (with a tight-fitting lid) over a high heat. Add the fat and diced meat, cook for a few minutes to seal the edges, and stir quickly so it cooks evenly. Reduce the heat to low, add the sliced ​​onion, whole garlic cloves, carrot and fennel seeds and simmer to soften the vegetables for a few minutes.
Pour over the red wine vinegar, scraping up any pieces of meat from the bottom of the pan. Add the broth, tomato puree and half of the rosemary and parsley. Bring to the boil and simmer for 10 minutes, then season, cover with a lid and put in the oven for 2 hours, removing the lid for the last hour of cooking. Stir occasionally and add the beans when there are 30 minutes left.
Remove skillet from oven and heat grill. Sprinkle the top with the remaining herbs and breadcrumbs, drizzle a little oil on top and return to the oven for 5 to 10 minutes, until the breadcrumbs are golden brown. Serve with crusty bread and green vegetables.

foods：
4 tablespoons goose fat
350 g pork
1 large onion
10 garlic
1 carrot thinly sliced
1 teaspoon fennel seeds
2 tablespoons red wine vinegar
600ml vegetable broth
1 tablespoon tomato puree
2 sprigs of rosemary
a handful of parsley
400 g green beans
2 tablespoons breadcrumbs
oil drizzle
serve bread
to serve broccoli