Pork Belly Cassoulet

Pork Belly Cassoulet

Foodie Friday: Enjoy a hearty winter Pork Belly Cassoulet. It is a French dish that is slow cooked for a filling stew topped with breadcrumbs.


  • 4 Pork Sausages
  • 600g Pork Belly Roast Boneless, rind removed, cut into 3cm pieces
  • 4 bacon rashers, coarsely chopped
  • 1 brown onion, thickly sliced
  • 1 fennel, thickly sliced
  • 2 garlic cloves, crushed
  • 1/2 cup (100g) dried white beans
  • 1 cup (250ml) dry white wine
  • 400g can diced tomatoes
  • 2 cups (500ml) chicken stock
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 2 dried bay leaves
  • 1 1/2 cups (105g) coarse breadcrumbs (made from day-old sourdough)
  • 40g butter, melted
  • 1 tablespoon coarsely chopped thyme
  • Steamed green beans, to serve



  1. Preheat oven to 140ยฐC. Heat a large flameproof casserole pan over medium-high heat. Add the sausages and cook, turning occasionally, for 8 mins or until brown all over and cooked through. Transfer to a clean work surface. Thickly slice diagonally.
  2. Add half the pork to the pan and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a plate. Repeat with remaining pork.
  3. Add the bacon, onion, fennel and garlic to the pan. Cook, stirring, for 5 mins or until onion softens. Return sausage and pork to pan. Add white beans and stir to combine. Pour over the wine and bring to the boil. Cook for 2 mins or until wine reduces by half.
  4. Add the tomato, stock, thyme, rosemary and bay leaves. Bake, covered, stirring occasionally, for 1ยฝ hours or until pork is very tender. Season. Increase oven to 160ยฐC.
  5. Combine breadcrumbs, butter and thyme in a bowl. Sprinkle over pork mixture. Bake, uncovered, for 30 mins or until golden brown. Serve with beans.

Source: Taste.com.au

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