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Pork Cassoulet

French · Dinner · Easy

Pork Cassoulet

Total
2 hr 50 min
Prep
20 min
Serves
4
Calories
530
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Slow-braised pork and white beans soak up garlic, rosemary and tomato broth beneath a crisp breadcrumb crust in this small-batch cassoulet.

A modest amount of pork gives pork cassoulet a deep, savory broth as it slowly softens in the oven. Canned beans join near the end so they hold their shape, then a breadcrumb topping adds crunch against the creamy stew.

Choose pork shoulder with a little fat running through it. Keep enough liquid in the pan to surround the meat during the braise, and uncover only after it has begun to become tender.

SavoryHerbyRichOne PotComfort FoodMake AheadDairy-freeNut-freeEgg-free

Method

  1. Heat the oven to 300°F (150°C). Heat goose fat in a Dutch oven over medium-high heat. Season pork shoulder with salt and black pepper and brown for , turning to color all sides.

  2. Lower heat to medium and add onion, garlic, carrot and fennel seeds. Cook for until onion softens. Add red wine vinegar and scrape the base, then stir in vegetable stock, tomato paste and half the rosemary and parsley.

  3. Bring to a simmer, cover and bake for . Stir in white beans and bake uncovered for until pork is fork-tender and well beyond 145°F, with a thick but spoonable sauce. Add water if the pan becomes dry.

  4. Mix breadcrumbs with olive oil and remaining herbs. Scatter over the stew. Switch the oven to broil and cook for until golden, watching closely. Rest for before serving.

Forkue tips

  • Use a wide Dutch oven for more crumb crust; a narrow pot gives a deeper, softer bean layer.

Storing and reheating

Refrigerate for up to 3 days. Reheat covered at 350°F with a splash of water, then uncover to crisp the topping. Freeze the stew without breadcrumbs for up to 3 months.

Kitchen gear

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Nutrition per serving, estimated

530Calories
34gProtein
43gCarbs
25gFat

Pork Cassoulet: FAQ

Can I use another fat?

Yes. Duck fat, lard or olive oil can replace goose fat in the same quantity. Each will brown the meat and soften the vegetables.

Can I use dried beans?

Yes, but cook them separately until tender before adding them. Raw dried beans will not reliably soften in the same time as canned beans.

How do I store and reheat Pork Cassoulet?

Refrigerate for up to 3 days. Reheat covered at 350°F with a splash of water, then uncover to crisp the topping. Freeze the stew without breadcrumbs for up to 3 months.

How long does Pork Cassoulet take?

About 2 hr 50 min in total: 20 min prep and 2 hr 30 min cooking.

What do I need to make Pork Cassoulet?

The key ingredients are goose fat, pork shoulder, onion, garlic, carrot and fennel seeds, plus pantry basics.

Any tips for Pork Cassoulet?

Use a wide Dutch oven for more crumb crust; a narrow pot gives a deeper, softer bean layer.

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