Pork Cassoulet

Pork Cassoulet

This comforting Pork Cassoulet combines tender pork, aromatic vegetables, and creamy haricot beans slow-cooked to perfection. Topped with golden breadcrumbs and fresh herbs, it makes a hearty dish ideal for cozy evenings.

Pork

Prep Time

20 min

Cook Time

150 min

Servings

4

Pork Cassoulet is a traditional French dish originating from the Languedoc region, known for its rich and rustic flavors. It celebrates slow-cooked meats and beans, creating a hearty meal that warms both the heart and soul. This recipe is a playful take on the classic cassoulet, bringing together simple ingredients in a rewarding slow-cooked stew. The dish starts with succulent pork seared in goose fat, which imparts an unmatched depth of flavor. Aromatic vegetables like onion, garlic, and carrot soften gently with fragrant fennel seeds, balancing the richness of the meat. The slow braise in vegetable stock, red wine vinegar, and tomato purée infuses every bite with layered savory notes, while fresh herbs add brightness. To finish, a crisp golden topping of breadcrumbs and herbs under the grill adds texture contrast. Serve this pork cassoulet alongside crusty bread to soak up the luscious sauce and steamed broccoli for a fresh, green accompaniment. It's an ideal meal for family dinners or special occasions when you crave traditional French comfort food.

Ingredients

  • 4 tbsp Goose Fat
  • 350 g Pork
  • 1 large Onion
  • 10 Garlic
  • 1 thinly sliced Carrots
  • 1 tsp Fennel Seeds
  • 2 tblsp Red Wine Vinegar
  • 600 ml Vegetable Stock
  • 1 tblsp Tomato Puree
  • 2 stick Rosemary
  • Handful Parsley
  • 400 g Haricot Beans
  • 2 tblsp Breadcrumbs
  • drizzle Oil
  • to serve Bread
  • to serve Broccoli

Instructions

Preheat your oven to 140°C (120°C fan)/gas mark 1. Use a large ovenproof pan with a tight-fitting lid for best results. Place the pan over high heat and add the goose fat. Once hot, add the diced pork, cooking for a few minutes to seal and brown the edges beautifully. Stir occasionally to ensure the meat cooks evenly and develops a rich golden crust. Reduce the heat to low, then toss in the sliced onion, whole garlic cloves, thinly sliced carrot, and fennel seeds. Cook gently, letting the vegetables soften and release their sweet aromas for a few minutes without browning. Pour in the red wine vinegar, scraping the pan's bottom to lift any delicious browned bits, also known as fond, which enhances the stew's depth of flavor. Add the vegetable stock, tomato purée, and half of the rosemary and parsley. Bring the mixture to a boil briefly, then let it simmer for 10 minutes to marry the flavors. Season with salt and pepper to taste. Cover the pan with its lid and transfer it to the oven. Cook for 2 hours, removing the lid during the last hour to allow the sauce to thicken and concentrate beautifully. About 30 minutes before the cooking time is up, stir in the haricot beans gently to heat through and absorb the savory juices. Once cooked, remove the pan from the oven and preheat your grill. Sprinkle the remaining rosemary and parsley over the top along with the breadcrumbs. Drizzle a little oil over the crumbs to encourage a golden, crunchy crust. Place under the grill for 5-10 minutes, watching carefully until the breadcrumbs turn a lovely golden brown. Serve your pork cassoulet hot, accompanied by crusty bread perfect for mopping up the flavorsome sauce, and steamed green vegetables like broccoli for a fresh contrast.

Quick Info

Prep Time
20 min
Cook Time
150 min
Total Time
170 min
Servings
4

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