Pork Cassoulet

Story behind the dish

There’s something inherently comforting about slow-cooked stews, and pork cassoulet is no exception. Originating from the southwestern regions of France, this hearty dish combines tender pork, creamy beans, and fragrant herbs, simmered to perfection to develop layers of rich flavor. As the kitchen fills with inviting aromas, it’s a dish that turns simple ingredients into a celebration of warmth and conviviality—perfect for cozy weekends or gathering with loved ones around a rustic table.

Ingredients

• 4 tablespoons goose fat (or other cooking fat)
• 12 oz (350 g) pork, diced
• 1 large onion, chopped
• 10 garlic cloves, whole
• 1 large carrot, thinly sliced
• 1 teaspoon fennel seeds
• 2 tablespoons red wine vinegar
• 20 fl oz (600 ml) vegetable stock
• 1 tablespoon tomato purée
• 2 sticks fresh rosemary
• Handful fresh parsley, chopped
• 14 oz (400 g) haricot beans, drained and rinsed
• 2 tablespoons breadcrumbs
• Drizzle of oil (for topping)
• Bread (for serving)
• Broccoli (for serving)

Step-by-step

1. Preheat your oven to 275°F (140°C). Place a large ovenproof pan with a tight-fitting lid over high heat. Add the goose fat and diced pork, cooking for a few minutes until the edges are browned and sealed. Give it a quick stir to cook evenly.
2. Reduce the heat to low. Add the chopped onion, whole garlic cloves, sliced carrot, and fennel seeds. Cook gently for about 5 minutes until the vegetables soften.
3. Pour in the red wine vinegar, scraping any browned bits off the bottom of the pan to deglaze. Then add the vegetable stock, tomato purée, half of the rosemary, and half of the parsley.
4. Bring the mixture to a boil, then reduce to a simmer for 10 minutes.
5. Season with salt and pepper to taste. Cover the pan with a lid and transfer it to the preheated oven. Cook for 2 hours, removing the lid during the last hour of cooking. Stir occasionally.
6. About 30 minutes before the end of cooking, stir in the haricot beans.
7. Once cooked, remove the pan from the oven. Preheat the grill.
8. Sprinkle the remaining rosemary, parsley, and breadcrumbs over the top. Drizzle a little oil over the breadcrumbs.
9. Place the pan under the grill for 5-10 minutes, or until the breadcrumbs are golden brown.
10. Serve hot, accompanied by crusty bread and some vibrant green broccoli.

Chef’s tips & serving ideas

• For extra depth of flavor, use a good-quality smoked pork or add a splash of sherry vinegar instead of red wine vinegar.
• This comforting cassoulet pairs beautifully with a crisp green salad or roasted seasonal vegetables to balance its richness.

Closing thoughts

Pork cassoulet is the kind of dish that warms both the heart and the home. Its slow-cooked tenderness and aromatic herbs create a dish that’s perfect for sharing, making every meal an occasion. Enjoy the process of simmering and savor the delicious results—nothing beats the comforting embrace of a lovingly made cassoulet on a cool day.