Pork Belly Cassoulet is a hearty meal with rich, savoury flavours and complex textures that make it a popular choice for any occasion. The recipe can be modified in many ways to suit your taste buds and diet preferences.

Pork Belly Cassoulet

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Course Pork, ThermoCook Recipes
Cuisine Australian



  • 4 Italian pork sausages
  • 600 g pork belly roast boneless, rind removed, cut into 3cm pieces
  • 4 bacon rashers, coarsely chopped
  • 1 brown onion, halved
  • 1 fennel, thickly sliced
  • 2 garlic cloves, peeled
  • 100 g dried white beans
  • 250 ml white wine
  • 400 g can diced tomatoes
  • 500 ml chicken stock
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 2 dried bay leaves
  • 150 g breadcrumbs
  • 40 g butter, melted



  • Heat a frying pan, add the sausages, and cook, turning occasionally, for 8 mins or until brown all over and cooked through, transfer to a clean work surface, and thickly slice the cooked sausages diagonally.
  • Add half the pork to the pan and cook, turning occasionally, for 5 mins or until brown all over, transfer to a plate, and repeat with the remaining pork.
  • Add the bacon, onion, fennel, and garlic to the Thermocook bowl, and chop for 30 seconds / Speed 8.
  • Attach blade cover to Thermocook blades and cook for 5 minutes/speed 2 / 100C.
  • Return sausage and pork to the Thermocook bowl, add white beans and stir to combine.
  • Pour over the wine and bring it to a boil (100C / Speed 1). Continue cooking for 2 mins or until wine reduces by half.
  • Add the tomato, stock, thyme, rosemary, and bay leaves. place the Thermocook bowl lid on and cook for 90 minutes/speed 1 / 100C, pork will be very tender.
  • Transfer cooked pork and its juices to a large casserole dish, combine breadcrumbs, butter, and thyme in a bowl, and sprinkle over the pork mixture.
  • Bake, uncovered, in a preheated oven for 30 mins or until golden brown.
Keyword beans, easy recipe, pork, pork belly, Pork Belly Cassoulet, pork belly recipe, sausage, thermocook, thermocook recipe, thyme
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