Pork Cassoulet
A hearty French pork built around goose fat, pork and carrots — roughly 90 minutes start to finish, and rated involved to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 11 steps.
You'll mainly reach for oven and grill / broiler. At involved difficulty across 11 steps, it's worth setting aside proper time for.
What you'll need
Shopping list (10)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- 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.
- 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.
- 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.
You'll use: Oven · Grill / broiler · Pan · Saucepan
Watch how it's made
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Ingredient substitutions
- Red Wine
- beef stock + 1 tsp red wine vinegar · grape juice + vinegar
What to serve with Pork Cassoulet
- Chocolate Gateau Dessert
- French Lentils With Garlic and Thyme Miscellaneous
- Coq au vin Chicken
- Tuna Nicoise Seafood
Tips & common questions
How long does Pork Cassoulet take to make?
About 90 minutes from start to finish — an estimate based on the 11 steps and 16 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of red wine?
Try beef stock + 1 tsp red wine vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Pork Cassoulet via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.