Country Pork Cassoulet – We Heart Local BC

Country Pork Cassoulet

Country Pork Cassoulet

Lepp Farm Market
A traditional French Cassoulet is typically a 2-day cooking affair, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin and white beans. This simplified pork cassoulet dish comes together in a few hours, but don’t skimp on the fresh thyme, it adds the decidedly French flavor to this hearty dish.


  • 2 pounds boneless pork butt, cut into large¬†chunks, approx. 2 inches
  • 2 medium onions, peeled and chopped
  • 2 garlic cloves, minced, plus 1 whole clove
  • 2 whole sprigs fresh thyme, plus 2 tablespoons¬†thyme leaves
  • 5-6 slices thick cut double smoked¬† bacon, cut into ¬Ĺ -inch pieces
  • ¬ľ ring smoked sausage, cut into ¬Ĺ inch pieces
  • 1 large stalk celery, chopped
  • 1/2 medium carrot, peeled and chopped
  • Kosher salt and freshly ground black pepper to¬†taste
  • 1 litre of Chicken Broth
  • 1 cup white wine
  • 1 (14-ounce) can diced tomatoes, with their juices
  • 2 bay leaves
  • 2 (14-ounce) cans white beans, drained and¬†rinsed
  • 2 tablespoons olive oil
  • 1 cup coarse bread crumbs (you can use fresh¬†or panko)
  • 2 tablespoons chopped parsley


  1. Preheat oven to 375¬įF.
  2. Place the pork butt chunks in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs.
  3. Cover with a lid or foil and bake for 1 -1 ¬Ĺ¬† hours.
  4. Remove the pork; set aside, discard thyme sprigs.  Turn the oven temperature down to 300 degrees.
  5. In the same pot, over medium heat, brown the bacon.
  6. Remove all but about 2 tablespoons of the fat and add the celery, carrot, salt, pepper, thyme leaves, farmer sausage and the remaining onion and garlic (minced and whole) and cook for 1 to 2 minutes.
  7. Add the broth, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked meat back into the pot.
  8. Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and parsley.
  9. Sprinkle the bread-crumb mixture over the cassoulet and bake for 1 ¬Ĺ ¬†hours, uncovered, occasionally pressing the bread crumbs into the cassoulet to thicken it.
  10. Let cool and serve.

Like most slow simmered meals, it tastes better the second day, and absolutely begs for a crusty baguette to soak up all those tasty juices.  Add a green salad sprinkled with jewel colored dried cranberries, and you have a hearty winter comfort food meal fit for company.

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