Cassoulet

Preparation

Sort and rinse the beans. Place them in a pot and cover them with 2 inches of boiling water. Let the beans steep in the water for about an hour. They will not be cooked, and will still be firm.

Slice the pork belly into strips, measuring about 4-inches long by 1-inch wide. Generously season with salt and pepper.

Heat a large dutch oven over medium to high heat, and add the duck fat. Place the pork belly skin side down in the duck fat and sear on all sides. This will take between 5 and 10 minutes. If you try to turn the belly and it's stuck to the bottom of the pot, it's not ready. It will release itself when there's a good crust on the bottom. Once done, set aside on a plate.

In the same pot, brown sausages. When done, cut into quarters then set aside on the plate with the pork.

Now add the onions to the pot, and while they cook, scrape all the browned bits from the bottom of the pot. Cook for about 5 minutes or until they are softened. Season with salt and pepper.

Add the carrots and celery. Cook for another 5 minutes then mix in the garlic and cook for 2 minutes. Add the herbs along with the bay leaves, and season with salt and pepper.

Incorporate the canned tomatoes and stir well. Place the pork belly, sausages and reserved duck meat in the pot, then throw in the beans and gently stir.

Pour in chicken stock so that everything is covered. All the meats should be completely submerged in the liquid.

Cover the pot and place it in a 300 F pre-heated oven. Cook for 3 hours, stirring gently every hour. Serve with rice, noodles or bread.

Caution: Unless you decide to bone out duck meat, there will be a number of small bones to contend with while eating.

Pepitecine

Preparation

Heat 1 tsp. of olive oil over medium heat and pan sear chicken breast until done. Remove chicken from pan to prepare the sauce.

Sauce

Preparation

Add all ingredients to the same pan and slowly cook over low heat until thoroughly warmed.

The Island-style cassoulet comes from Hank Adaniya of Hank's Haute Dogs; and the "Pepitecine" belongs to chef JJ Luangkhot of JJ's French Bistro & Pastry. Recipes here will appear in today's "Dining Out with Chai," on KHON Channel 2 at 5 p.m.