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Project Cassoulet - Pork Ragu

Plucking the bay leaf out of the Ragu
Step 3: Pork Ragu. I couldn't decide which pot to use for this, but decided it was probably best to use the Dutch oven (not THE Dutch oven). You needed to add the beans to the pork ragu afterwards, so I thought it best to use a big pot. However, before assembling the cassoulet, you need to bring the pork ragu back up to a simmer. I thought it best to store it in the pot (one less container to clean). Thankfully the pot fit in the refrigerator.

This was not that complicated. Brown the pork, add the remaining ingredients, and cook until tender, skimming the fat every once in a while.

Once it was done, I added the beans.  Since the beans were made the day before and chilled, this helped cool the ragu down a bit as well. Next time, I think cooking the beans and the ragu on the same day would be doable.

Beans added and ready to chill
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