Cassoulet

Make bouquet garni Tie the herbs, celery, and leek into a bundle with kitchen twine, wrapping the string around several times to secure the smaller herbs.

Render fat and brown pork In a large (8-quart) pot, heat olive oil over medium heat. Add fatback or pork belly and cook until fat has rendered and meat is light golden, about 4 minutes. Add the pork shoulder and cook, tirring occasionally, until browned, about 5 minutes. Pour off all but 1/4 cup fat.

Cook beans Stick the clove in the onion and cut onion in half; add it to the pot along with the bouquet garni, ham hock, carrot, tomatoes and juice, and beans. Cover with water by 2 inches (about 8 cups). Bring to a boil; reduce heat and cook at a gentle simmer until the beans are tender but not falling apart, about 40 minutes. Remove from heat. Use tongs to remove and discard the onion, carrot, and bouquet garni.