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Val mai èsser gos tota sa vida que pòrc un an
Better a life as a dog - than a year as a pig
Le Fréginat est une spécialité gastronomique de Roussillon. It's a traditional Occitan & Catalan pork & bean dish, in the same family as Cassoulet from Gascony (which has more rain than us - and therefore features more duck.)
1-Soak 8 oz (450 g.) white haricot beans. Rinse & cook in water with a knuckle of fatty pork until soft (1 1/2 hr).
2- Dice your cut of pork (chine or neck is traditional). Pork liver cut in chunks is our local addition. Melt a lump of pork fat (or saindoux/lard/duckfat) and in this lightly brown the diced meat. Add fine-sliced onions, and 3 garlic and fry 'til transparent. Season with salt & pepper plus rubbed thyme. Cover with water and cook gently in a cast-iron lidded casserole for 30 mins.
3- When the meat is cooked, mix the yolks of 4 eggs in a bowl with 3 cloves of pulped garlic, 2 soup spoons of your best vinegar, plus (or not) a spoon of honey. Tip this mixture in little by little, stirring briskly over a gentle heat. Do not allow to boil. Remove casserole from heat.
4- Remove the knuckle of pork from the beans, and drain them. Add the beans to the casserole, decorate with chopped parsley, and serve.
Nombre personnes : 6 Difficulté : Facile Temps total : Préparation : 1h 15 min Cuisson : 1h 15 min
Ingrédients :
+ 1,5 kg(2 lb.) chine of pork
+ 450 g. dry white haricot beans
+ 2 onions
+ 100 g de saindoux (pork lard, or duck fat)
+ 6 gousses d'ail (yes - six cloves of garlic)
+ 4 egg yolks
+ 2 soup spoons best vinegar
+ thyme
+ parsley
+ salt & pepper
Ustensiles : + une cocotte (castiron lidded casserole)
Suggestion vin : a hearty red: A Fitou du Languedoc, or Minérvois, or Corbières.
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