British pork cassoulet

British pork cassoulet

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(14 ratings)

Prep: 30 mins - 35 mins Cook: 1 hr, 30 mins


Serves 4
No-nonsense hearty meal that needs little or no side dishes - a great family meal - by Gary Rhodes

Nutrition and extra info

  • Freezable


  • kcal911
  • fat60g
  • saturates22g
  • carbs38g
  • sugars16g
  • fibre8g
  • protein58g
  • salt7.5g
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  • 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



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 medium carrots, thickly sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 400g can chopped tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 bouquet garni 'tea bag'
  • about 600ml chicken stock (from a stock cube is fine)
  • 25g fresh white breadcrumbs
  • 2 garlic cloves


  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.)

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Comments, questions and tips

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19th Sep, 2018
Should the pan be covered?
7th May, 2017
Adapted this based on what was available. No belly pork (although I bet that would have brought it straight up to 5 stars), and used good Cumberland sausages, red kidney beans and added some aubergine to the carrots, onions and tomatoes. I also cooked it in a pressure cooker which took a mere half hour! (Again, with the belly pork, I'd have gone for long, slow cooking).
21st Jun, 2013
I have cooked this a few times now and have adapted it. You really don't need to use so much pork and I just use 1 large diced gammon steak with the sausages. I cook on the hob for an hour and a half so don't have to worry about layering or adding the topping. It really is tasty!
26th Apr, 2013
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!
15th Jan, 2013
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!
27th Mar, 2011
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!
20th Mar, 2011
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.
18th Dec, 2010
Instead of the bouquet garni, which ive now learned is a little bundle of herbs, can dried herbs be used?
mother_ship's picture
14th Sep, 2009
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.
2nd Feb, 2009
Did mine with Pork belly strips, pork sausages and a a gammon cut up. Lovely jubbly!!


23rd Apr, 2018
Do you need to cover this dish whilst it's in the oven, please??
goodfoodteam's picture
25th Apr, 2018
Thanks for your question. No you do not need to cover this dish.
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