Name: British pork cassoulet
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 4
Cuisine: French
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; 4 medium carrots thickly sliced; 400g can chopped tomatoes; 1 bouquet garni 'tea bag'; about 600ml chicken stock (from a stock cube is fine); 25g fresh white breadcrumbs; 2 garlic cloves

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British pork cassoulet

British pork cassoulet

Gary Rhodes

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Serves 4

Easy

Prep: 30 mins - 35 mins

Cook: 1 hr and 30 mins

A star rating of 4.1 out of 5.18 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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
4 medium carrots

thickly sliced
400g can chopped tomatoes
1 bouquet garni

'tea bag'
about 600ml chicken stock

(from a stock cube is fine)
25g fresh white breadcrumbs
2 garlic cloves

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Nutrition: per serving

kcal911
fat60g
saturates22g
carbs38g
sugars16g
fibre8g
protein58g
salt7.5g

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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A star rating of 4.1 out of 5.18 ratings

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