British pork cassoulet

British pork cassoulet

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(12 ratings)

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

Easy

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

Nutrition:

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

    Onion

    un-yun

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

  • 4 medium carrot, thickly sliced

    Carrot

    ka-rot

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

  • 400g can chopped tomatoes

    Tomato

    toe-mart-oh

    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 clove

Method

  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 (15)

lancaster4's picture

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!

last edited: 16:31, 21st Jun, 2013
lancaster4's picture

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!

donnadrew's picture
4

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!

gailfairbairn's picture
4

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!

dutes8080's picture
5

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.

lexi99's picture

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

mother_ship's picture
4

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.

elmerfud's picture

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

poshpause's picture

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

jules85's picture

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!

griff25uk's picture
4

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.

jkchapple's picture
5

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.

cowpat's picture
5

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

swalk70's picture
4

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.

lizzafezza's picture
3

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

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