British pork cassoulet

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• 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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• Gar

  02 February 2009

  Gar commented on this recipe

  Did mine with Pork belly strips, pork sausages and a a gammon cut up. Lovely jubbly!!

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• mother*ship

  14 September 2009

  mother*ship rated and commented on this recipe

  

  I didn't bother with the gammon chops and thought that it was still very tasty and more than enough meat. I also added a courgette and green pepper that needed using up. The flavour definitely improves overnight.

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• Lexi99

  18 December 2010

  Lexi99 commented on this recipe

  Instead of the bouquet garni, which ive now learned is a little bundle of herbs, can dried herbs be used?

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• Tony

  20 March 2011

  Tony rated and commented on this recipe

  

  Just plain fabulous. You can leave out the pork belly to reduce the fat but it's just not the same. I go by the old addage of a little bit of what you fancy does you good, and you are definitely not going to have this for tea five days a week. As said before when reheated it gets even better.

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• GGF

  27 March 2011

  GGF rated and commented on this recipe

  

  Made it according to the recipe but next time would leave out the gammon steaks, there's far too much meat in this dish & it would work perfectly well without. Served with garlic bread & it was well received by my family. Also freezes & re-heats well!

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• Donna D

  15 January 2013

  Donna D rated and commented on this recipe

  

  Made with 900g large Toulouse sausage & a small pack of streaky bacon. Only used 450ml stock, & could have done with 2 jars of haricots. Really tasty supper - perfect for the current weather!

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• sandra

  26 April 2013

  sandra rated and commented on this recipe

  

  I have made this several times now and it is always a hit! You don't have to use so much bacon and it still tastes good!

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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

Preparation and cooking times

Prep 30 - 35 mins

Cook 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, sugar 16g, salt 7,5 g

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