Pork Cassoulet

Name: Pork Cassoulet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: french
Ingredients: 4 tbsp Goose Fat; 350 g Pork; 1 large Onion; 10 Garlic; 1 thinly sliced Carrots; 1 tsp Fennel Seeds; 2 tblsp Red Wine Vinegar; 600 ml Vegetable Stock; 1 tblsp Tomato Puree; 2 sticks Rosemary; Handful Parsley; 400 g Haricot Beans; 2 tblsp Breadcrumbs; drizzle Oil; to serve Bread; to serve Broccoli

A classic French pork from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

1846

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as French Pork in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/jacks-pork-cassoulet

Ingredients

4 tbspGoose Fat
350 gPork
1 largeOnion
10Garlic
1 thinly slicedCarrots
1 tspFennel Seeds
2 tblspRed Wine Vinegar
600 mlVegetable Stock
1 tblspTomato Puree
2 sticksRosemary
HandfulParsley
400 gHaricot Beans
2 tblspBreadcrumbs
drizzleOil
to serveBread
to serveBroccoli

Instructions

01
Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.
02
Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking. Stir occasionally and add the beans with 30 mins to go.
03
Remove the pan from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden. Serve with crusty bread and green veg.