Braised Ontario Pork Belly with Cassoulet and Apple Chutney

The cold season is a time for braising.

Why not feel good about the meat you buy by shopping locally?  Cumbrae’s offers tradionally raised free-range and grain fed meats.

No I don’t work for them, but I do urge you to seek out the difference for yourself.  Get to know your butcher!  Is it more expensive?  By a bit, but not much.  This particular dish works out to $2.50 per serving for the meat.  Not too expensive!

porkbelly_cassoulet_chutney

The apple chutney is such a lovely accompaniment to this dish.  The tartness of the lemon and cider really cuts through the fat content of this dish.

There will be a bit of reduced fat that rises to the top of the pot.  Be sure to strain the beans well afterwards.

*New* : Printable recipe!

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2 Responses to Braised Ontario Pork Belly with Cassoulet and Apple Chutney

  1. gringogidget says:

    I must also note that Charles prepared all of this while I was at work last night.

    Thanks to my coworkers that let me leave early to enjoy it.

  2. Paul K says:

    this was amazing. thanks to charles!

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