Ingredients with Measurements:
- 2 lbs. pork ribs
- 1 lb. pork sausage
- 1 lb. pork belly
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 fennel bulb, sliced
- 1 can (14 oz.) diced tomatoes
- 2 cups chicken broth
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. red pepper flakes
- 1 bay leaf
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, brown the pork ribs, sausage, and pork belly over medium-high heat. Remove from the pot and set aside.
2. In the same pot, sauté the onion, garlic, and fennel until softened.
3. Add the diced tomatoes, chicken broth, salt, black pepper, red pepper flakes, and bay leaf. Stir to combine.
4. Return the pork to the pot and bring to a boil. Reduce heat to low and simmer for 2 hours, stirring occasionally.
5. Remove the bay leaf and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 580
Fat: 45g
Protein: 30g
Carbohydrates: 9g
Fiber: 2g
Sugar: 4g
Sodium: 1000mg
Substitutions for ingredients:
- Pork ribs can be substituted with beef ribs.
- Pork sausage can be substituted with Italian sausage.
- Pork belly can be substituted with bacon.
Variations:
- Add cannellini beans for a heartier dish.
- Substitute the fennel with kale for a different flavor profile.
Tips and tricks:
- Use a wooden spoon to stir the Cassoeula to prevent the meat from breaking apart.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Fresh parsley
- Grated Parmesan cheese
Pairings:
- Red wine, such as Chianti or Barbera.
Suggested side dishes:
- Polenta
- Roasted potatoes
Troubleshooting advice:
- If the Cassoeula is too thick, add more chicken broth to thin it out.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Cassoeula is a traditional Italian dish from the Lombardy region.
Flavor profiles:
- Savory, slightly spicy, and slightly sweet.
Serving suggestions:
- Serve as a main course for a hearty dinner.
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Region: Italian