Easy Pork Cassoulet
Easy Pork Cassoulet



  • 4 tbsp lard
  • 350g diced bacon, sausage and pork loin mix
  • 1 onion, sliced
  • 10 peeled garlic cloves
  • 1 sliced carrot
  • 1 tsp fennel seeds
  • 2 tbsp red wine vinegar
  • 600ml beef stock
  • 1 tbsp tomato puree
  • 2 chopped rosemary stalks
  • Chopped parsley
  • 400g tin of cannellini beans, drained
  • 2 tbsp breadcrumbs
  • Preheat the oven to 140C. Place a casserole on a high heat and add the fat and mixed pork to cook for a few mins to seal. Reduce to a low heat and add the garlic cloves and sliced onion, carrot and fennel seeds, and cook to soften for a few mins. Pour in the vinegar to deglaze the pan, then add the stock, half the rosemary and parsley and the tomato puree.
  • Simmer for 10 mins, then season, cover with the lid and put in the oven for 1 hour. Remove the lid, cook in the oven for another hour, and stir in the beans for the last 30 mins. Scatter the top with the rest of the herbs and the breadcrumbs and drizzle with oil, then grill for 10 mins until the top is crisp and golden. Serve with crusty bread - perfect!
2 hrs 30 mins
4 serving

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