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Nutrition: per serving

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

  • step 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.

  • step 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.

  • step 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.)

RECIPE TIPS
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.

Recipe from Good Food magazine, February 2006

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Comments, questions and tips (20)

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Overall rating

A star rating of 4 out of 5.17 ratings
Carolyn Tiley avatar

Carolyn Tiley

I put black pudding into this as well. Gives it a lovely flavour

Toby Stanford avatar

Toby Stanford

question

Is this 911 calories per serving?

lulu_grimes avatar
lulu_grimes

Hi Toby, I'm afraid it is. Lulu

carcasscruncher

Should the pan be covered?

chris4food

question

Do you need to cover this dish whilst it's in the oven, please??

goodfoodteam avatar
goodfoodteam

Thanks for your question. No you do not need to cover this dish.

lizleicester

A star rating of 4 out of 5.

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…

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