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Pork cassoulet recipe

Pork cassoulet recipe

56 ratings

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  • Serves 8
  • 15mins to prepare, 4hrs to cook
  • 205 calories / serving
  • Dairy-free


  • 1 tbsp olive oil
  • 200g diced pancetta or lardons
  • 1tbsp plain flour
  • 500g diced pork shoulder
  • 1 onion, diced
  • 1 large carrot cut into 1cm dice
  • 1 stick of celery, cut into 1 cm dice
  • 2 cloves garlic, crushed
  • 400g chopped tomatoes
  • 400g cannellini beans, drained
  • 0.5tsp white wine vinegar
  • 1tbsp caster sugar
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • small bunch flat leaf parsley, chopped
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    3g 15%
  • Sugars

    6g 7%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 13.6g Protein 20.1g Fibre 3.4g


  1. Turn the slow cooker on to high or low. Heat the oil in a large frying pan and add the pancetta or lardons. Cook over a medium heat for about 5 minutes until golden. Remove with a slotted spoon and add to the slow cooker dish. Toss the pork in the flour and season with salt and freshly ground black pepper. Fry in the oil until browned all over. Remove with a slotted spoon and add to the slow cooker dish.
  2. Add the vegetables and garlic to the frying pan and sauté in any remaining oil for 3-4 minutes. Transfer to the slow cooker dish and mix in the chopped tomatoes, cannellini beans, vinegar, caster sugar and herbs. Season with salt and pepper, and cover with the lid. Cook on high for 4 hours or low for 8 hours. Once cooked stir in the chopped parsley and serve. 

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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