PorkFrance

Pork Cassoulet

Name: Pork Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: France
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

Pork Cassoulet is a classic France dish that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Goose Fat, Pork, Onion, Garlic, Carrots, Fennel Seeds, Red Wine Vinegar, Vegetable Stock, Tomato Puree, Rosemary, Parsley, Haricot Beans, Breadcrumbs, Bread and Broccoli, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic France cooking, be sure to also explore our recipe for Beef Bourguignon.

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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

Step-by-Step Instructions

11 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Heat oven to 140C/120C fan/gas 1.

Step 2

Put a large ovenproof pan (with a tight-fitting lid) on a high heat.

Step 3🥄 Mix

Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly.

Step 4

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.

Step 5

Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan.

Step 6

Add the stock, tomato purée, and half the rosemary and parsley.

Step 7♨️ Boil⏱️ 10 mins

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.

Step 8🥄 Mix⏱️ 30 mins

Stir occasionally and add the beans with 30 mins to go.

Step 9

Remove the pan from the oven and heat the grill.

Step 10⏱️ 5-10 mins

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.

Step 11✨ Serve

Serve with crusty bread and green veg.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Pork Cassoulet carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown goose fat in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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