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
Ingredients
Ingredients
- 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
Instructions
Preparation
- 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.
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