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Pork Cassoulet Recipe

Pork Cassoulet Recipe

see method

Serves: 4
Preparation Time: 15min
Cooking Time: 2hour 30min


4 tbsp fat (lard or goose or duck fat)

350g assorted pork, diced (a  mixture of bacon, sausage and diced pork works well)

1 large onion, halved and sliced

10 fat garlic cloves, peeled

1 carrot, thinly sliced

1 tsp fennel seeds

2 tbsp red wine vinegar

600ml stock

1 tbsp tomato puree

2 rosemary stalks, leaves picked and chopped

Handful or parsley, finely chopped

400g haricot or cannellini beans, drained

few tbsp fresh or dried breadcrumbs

drizzle of oil, whatever you have

crusty bread, to serve

green vegetables to serve

  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.