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Pork belly cassoulet
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Prep Time:
15 minutes
Cook Time:
145 minutes
Total Time:
160 minutes
French Pork and Bean Stew slow-cooked in tomato gravy with crunchy breadcrumbs.
Ingredients:
  • 4 Italian Pork Sausages
  • 600g Pork Belly Roast Boneless, rind removed, cut into 3cm pieces
  • 4 bacon rashers, coarsely chopped
  • 1 brown onion, thickly sliced
  • 1 fennel, thickly sliced
  • 100g bean
  • 250ml white wine
  • 400g can diced tomatoes
  • 500ml chicken stock
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 2 dried bay leaves
  • 105g breadcrumbs
  • 40g butter, melted
  • 20.00 ml coarsely chopped thyme
  • Steamed green beans, to serve
Instructions:
  • Preheat the oven to 140°C. Heat a large flameproof casserole pan over medium-high heat. Cook the sausages for 8 minutes until browned and fully cooked, turning occasionally. Transfer to a clean surface and slice thickly diagonally.
  • Brown half of the pork in the pan, turning occasionally for 5 minutes until fully browned. Transfer to a plate and repeat with the remaining pork.
  • In a sizzling pan, combine the bacon, onion, fennel, and garlic. Sauté for 5 minutes until the onion is soft. Return the sausage and pork to the pan, mix in the white beans, then pour in the wine. Let it come to a boil and cook for 2 minutes until the wine is reduced by half.
  • Combine the tomato, stock, thyme, rosemary, and bay leaves in the baking dish. Bake covered at 160°C for 1½ hours, stirring occasionally, until the pork is very tender. Season to taste.
  • In a bowl, mix breadcrumbs, butter, and thyme. Sprinkle the mixture over the pork. Bake uncovered for 30 minutes or until golden brown. Serve with beans.

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