British pork cassoulet

Recipe uploaded by

Gary Rhodes

5 ratings

Recipe by Gary Rhodes

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1. Heat oven to 180C/fan 160C/gas 4. Quickly pan-fry the strips of pork belly in the oil, followed by the sausages and back bacon chops, until well browned.
2. Mix together the beans, onion, garlic, carrots and tomatoes in a bowl. Starting with a spoonful of the veg, inter-layer the vegetable mix and meats in a deep braising pan (about 3 litres capacity, 7.5cm deep, preferably one that will go on top of the stove - see Gary's tip, below). Place the bouquet garni in the centre as everything is being stacked.
3. Pour just enough chicken stock on top to almost cover, then bring to a simmer on top of the stove (see Gary's tip). Sprinkle the breadcrumbs over the top and braise in the oven for about 1hr 20- 1hr 30 mins, until the meats are all tender and the top is golden brown. If the stock reduces while braising, simply pour a little more on top to moisten. Remove from the oven and allow to settle for 5 mins before serving. (Remember to take out the bouquet garni.)

Gary's tips

Back bacon chops are available from large supermarkets. If you can't find them, use gammon steaks instead. Trim off the rinds first and halve the steaks if they're large. If you prefer, or if your pan isn't suitable, skip the simmering in Step 3 and just leave the cassoulet in the oven for an extra 15 mins.

911 kcalories, protein 58g, carbohydrate 38g, fat 60 g, saturated fat 22g, fibre 8g, salt 7.5 g

Latest comments and suggestions

• Lynsey

  02 December 2007

  Lynsey rated and commented on this recipe

  

  I left out the pork belly and served with crusty bread - it was really tasty

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• sarah c

  05 January 2008

  sarah c rated and commented on this recipe

  

  I made this exactly as written and it worked wonderfully. Next time, I would probably leave out the pork belly to reduce the fat though.

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• cowpat

  06 January 2008

  cowpat commented on this recipe

  I also left out the pork belly and it was fantastic. Even my really fussy children ate it, a complete success

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• cowpat

  06 January 2008

  cowpat rated this recipe

  

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• Kathryn

  13 February 2008

  Kathryn rated and commented on this recipe

  

  This recipe is really tasty, we served it with mash and savoy cabbage. We cooked it the day before and then let it reheat gently. The pork belly fell off the bones. Would highly recommend it.

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• griff25uk

  13 April 2008

  griff25uk rated and commented on this recipe

  

  Mine did have the pork belly in as well as all the rest and tasted exactly what was required to warm you through on a cold night. Very very good.

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• Jules

  02 May 2008

  Jules commented on this recipe

  Wonderful,had all the family pleading for me to cook this again soon. Just simple crusty bread to go with it was all that it needed,hard to believe this was originally peasant food!

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• PoshPaws

  27 June 2008

  PoshPaws commented on this recipe

  Pork belly, pork sausages AND bacon chops in the same dish? Golly, I don't think I earn enough to be able to afford to make this one! lol

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Ingredients

• 400-450g streaky steaks (strips of pork belly ), rind trimmed
• 1 tbsp sunflower or vegetable oil
• 400-450g pack of pork sausages (try Cumberland, garlic or sage-flavoured Lincolnshire varieties)
• 4 back bacon chops, about 400g/14oz
• 400g can cannellini, haricot, butter or mixed beans , drained
• 1 large onion , chopped
• 4 medium carrots , thickly sliced
• 400g can chopped tomatoes
• 1 bouquet garni 'tea bag'
• about 600ml chicken stock (from a stock cube is fine)
• 25g fresh white breadcrumbs
• 2 garlic cloves

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 30 35 mins

Cook min 1 hr 30 mins

Ingredients

• 400-450g streaky steaks (strips of pork belly ), rind trimmed
• 1 tbsp sunflower or vegetable oil
• 400-450g pack of pork sausages (try Cumberland, garlic or sage-flavoured Lincolnshire varieties)
• 4 back bacon chops, about 400g/14oz
• 400g can cannellini, haricot, butter or mixed beans , drained
• 1 large onion , chopped
• 4 medium carrots , thickly sliced
• 400g can chopped tomatoes
• 1 bouquet garni 'tea bag'
• about 600ml chicken stock (from a stock cube is fine)
• 25g fresh white breadcrumbs
• 2 garlic cloves

911 kcalories, protein 58g, carbohydrate 38g, fat 60 g, saturated fat 22g, fibre 8g, salt 7.5 g

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