British pork cassoulet

British pork cassoulet

  • Rating: 4 out of 5.14 ratings
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
Nutrition:
NutrientUnit
kcal911
fat60g
saturates22g
carbs38g
sugars16g
fibre8g
protein58g
salt7.5g
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Ingredients

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.

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    Rating: 4 out of 5.14 ratings
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