Pork Cassoulet

pork cassoulet

There are lots of cassoulet recipes out there. They are great, no doubt, but the one thing that seems to bind them all together is that they are amazingly complicated. This pork cassoulet recipe takes the essence of the dish and makes things much more streamlined.

There’s a never-ending argument out there about whether cassoulet should have breadcrumbs or not. This particular pork cassoulet recipe does not use breadcrumbs, but if you simply can’t do without feel free to add them. Mix 3 tablespoons of melted butter with 1 1/2 cups of panko breadcrumbs and stir to incorporate. Before putting the cassoulet in the oven, top the mixture with the breadcrumbs.

pork cassoulet
Preparation Time: 30 minutes
Cooking Time: 120 minutes
Serves: 8 people


2 medium carrots [160 grams,] peeled and finely diced

1 medium onion [150 grams,] finely diced

4 cloves garlic [16 grams,] minced

1 teaspoon kosher salt

2 tablespoons oil or butter

1/2 cup white wine

1/4 teaspoon ground bay leaf

1 teaspoon herbs de provence

1.25 pounds pork shoulder [550 grams,] cut into 1 inch chunks

3 small garlic sausages {210 grams,] left whole for now

2 thick slices ham [210 grams]

3 16-ounce cans navy beans, drained

1 packed 1/2 cup parsley [14 grams,] finely chopped

zest of 1 lemon [3 grams,] finely chopped

1 tablespoon good quality olive oil [15 grams]


In a large pot to which you have a tight fitting lid, saute the carrots, onions, garlic, and salt with the 2 tablespoons of oil or butter over medium heat. When the onions just start to color, add the white wine and stir, making sure to scrape up any bits that are stuck to the bottom of the pan. Add the ground bay leaf, herbs de provence, pork shoulder, sausages, and ham to the pot. Add just enough water to cover everything. Cover and cook on medium low heat for 1 hour.

At this point, the pork shoulder should be softening but not falling apart. Remove the pot from the stove, and fish out the sausages and ham slices. Allow both to cool on a cutting board until they can be safely handled, about 5-10 minutes. Tear the ham into pinky-sized chunks, and cut the sausage into 1 inch pieces.

Heat your oven to 325℉

Add the navy beans to the pot, then add the ham, and stir. Place the sausage pieces on top, and bake in the oven, uncovered, for 1 hour. The top will develop a thin crust. This is what you want.

While the cassoulet is baking, combine the parsley, lemon zest, and olive oil in a small bowl and stir.

After 1 hour in the oven, the cassoulet is ready to serve. It can rest for 30 minutes without getting cold if you don’t want to serve it immediately. Serve with the parsley mixture on the side, for topping each portion with after scooping it into a small bowl.

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