French·non-vegetarian·medium

Pork Cassoulet

Name: Pork Cassoulet
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 tbsp Goose Fat; 350g Pork; 1 large Onion; 10 Garlic; 1 thinly sliced Carrots; 1 tsp Fennel Seeds; 2 tblsp Red Wine Vinegar; 600ml Vegetable Stock; 1 tblsp Tomato Puree; 2 sticks Rosemary; Handful Parsley; 400g Haricot Beans; 2 tblsp Breadcrumbs; drizzle Oil; to serve Bread; to serve Broccoli

This deeply comforting Pork Cassoulet layers tender pork shoulder, creamy white beans, and aromatic herbs in a rich, slow-braised sauce. The dish balances hearty textures with savory depth, thanks to a slow simmer that melds garlic, thyme, and a splash of red wine into a velvety broth. A golden, crispy top forms as it bakes, adding a satisfying crunch to every spoonful. Worth the effort for its ability to transform simple ingredients into a rustic, soul-warming meal that’s perfect for feeding a crowd or savoring on a chilly evening.

150 min(prep 30 + cook 120)

4 servings

450 kcal

4.6

Ingredients

Goose Fat4 tbsp
Pork350g
Onion1 large
Garlic10
Carrots1 thinly sliced
Fennel Seeds1 tsp
Red Wine Vinegar2 tblsp
Vegetable Stock600ml
Tomato Puree1 tblsp
Rosemary2 sticks
ParsleyHandful
Haricot Beans400g
Breadcrumbs2 tblsp
Oildrizzle
Breadto serve
Broccolito serve

Nutrition

450 kcalper serving

Protein30g36%

Carbs20g24%

Fat25g30%

Fiber5g6%

Sugar4g5%

Directions

1
Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.
2
Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking. Stir occasionally and add the beans with 30 mins to go.
3
Remove the pan from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden. Serve with crusty bread and green veg.

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