Pork Cassoulet

Name: Pork Cassoulet
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 5 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

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Serves 5 680 kcal per serving Prep 20 min Cook 2 h

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

Instructions

Preheat the oven to 140°C / 120°C fan / Gas mark 1. Place a large ovenproof casserole with a tight-fitting lid over high heat. Add the goose fat and diced pork and cook for a few minutes, stirring, until the meat is sealed and lightly browned all over.
Reduce the heat to low. Add the sliced onion, whole garlic cloves, sliced carrot and fennel seeds. Cook gently for a few minutes, stirring, until the vegetables begin to soften without colouring.
Pour in the red wine vinegar, scraping any browned bits from the base of the pan. Add the vegetable stock, tomato purée, half of the rosemary and half of the parsley. Bring to the boil, then simmer gently for about 10 minutes. Season to taste.
Cover with the lid and transfer to the oven. Cook for 2 hours, removing the lid for the final hour. Stir occasionally and add the haricot beans during the last 30 minutes of cooking.
Remove from the oven and preheat the grill. Scatter the remaining herbs and breadcrumbs over the top, drizzle lightly with oil, and return to the oven under the grill for 5–10 minutes, until the topping is golden.
Serve hot with crusty bread and broccoli.

Tips

Use dried Cannellini or Tarbais beans and soak them overnight for the most authentic, creamy texture.
Build deep flavor by browning the pork, sausages, and duck (if using) in batches before assembly.
Low and slow is essential; a long, gentle bake allows the beans to absorb the gelatinous richness of the meats.

Variations

Duck Confit: Include duck legs for a more traditional and luxurious Languedoc-style cassoulet.
Breadcrumb Topping: Add a layer of garlicky breadcrumbs in the last 30 minutes for a crispy crust.

Storage

Cassoulet is famous for being even better the next day. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat slowly in the oven.

Serving Suggestions

Serve in deep bowls with a side of simple green salad to cut through the richness.
Pair with a robust red wine from Southwest France, such as a Madiran or Cahors.