Dinner · French

Pork Cassoulet

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 14, 2026

This slow-braised French classic turns humble pork and white beans into something deeply comforting. The low, slow oven does most of the work, leaving you with tender meat, creamy beans, and a golden breadcrumb crust. Perfect for a lazy Sunday when you want dinner to feel like a reward.

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Pork Cassoulet

Why you'll love this

  • Mostly hands-off, the oven does the heavy lifting
  • Deep, cozy flavor from simple pantry ingredients
  • That golden breadcrumb crust is irresistible
  • One pot means easy cleanup

EveryDayMeal recipe

Pork Cassoulet

Prep
20m
Cook
140m
Total
160m
Serves
4
Level
Medium

Ingredients

  • 4 tablespoons goose fat (or olive oil)
  • 3/4 pound pork, diced
  • 1 large onion, sliced
  • 10 garlic cloves, left whole
  • 1 carrot, thinly sliced
  • 1 teaspoon fennel seeds
  • 2 tablespoons red wine vinegar
  • 2 1/2 cups vegetable stock
  • 1 tablespoon tomato paste
  • 2 fresh rosemary sprigs
  • 1 handful fresh parsley
  • 1 (15-ounce) can canned white (navy) beans, drained
  • 2 tablespoons breadcrumbs
  • a drizzle olive oil
  • to serve crusty bread
  • to serve broccoli

Equipment

  • Large ovenproof pot with lid
  • Cutting board
  • Sharp knife
  • Wooden spoon

Instructions

  1. Heat your oven to 275 degrees F. Set a large ovenproof pot with a tight-fitting lid over high heat and add the goose fat.
  2. Add the diced pork and cook for a few minutes, stirring now and then, until the edges are browned and sealed, which locks in the juices and builds flavor.
  3. Turn the heat to low and stir in the sliced onion, whole garlic cloves, carrot, and fennel seeds. Cook gently for a few minutes until the vegetables start to soften and smell sweet.
  4. Pour in the red wine vinegar and scrape up any browned bits stuck to the bottom of the pot, since that is where a lot of the flavor lives.
  5. Add the stock, tomato paste, and half the rosemary and parsley. Bring to a boil, then simmer for 10 minutes to let everything come together.
  6. Season with salt and pepper, cover, and move to the oven for 2 hours. Remove the lid for the final hour so the sauce reduces and thickens.
  7. Stir occasionally, and add the drained beans when there are about 30 minutes of cooking left so they warm through and soak up the sauce.
  8. Take the pot out and heat your broiler. Scatter the remaining herbs and the breadcrumbs over the top, drizzle with a little olive oil, and broil for 5 to 10 minutes until the crumbs turn golden and crisp.
  9. Serve hot with crusty bread and steamed broccoli alongside.

Tips from the kitchen

  • Brown the pork in batches if your pot is crowded, otherwise the meat steams instead of searing.
  • Keep the garlic cloves whole: they turn soft and sweet during the long braise instead of burning.
  • If the sauce looks thin after the lid comes off, let it simmer on the stovetop for a few minutes before adding the crumb topping.

Estimated nutrition per serving: 480 cal · 32g protein · 34g carbs · 24g fat

Make it your own

  • Swap the pork for diced chicken thighs or add a few slices of smoked sausage for extra richness.
  • Use olive oil in place of goose fat if you can't find it.
  • Stir in a handful of chopped tomatoes for a brighter sauce.

Storing & make-ahead

Keeps in the fridge for up to 3 days in an airtight container. Reheat gently on the stovetop or in a low oven, adding a splash of stock if it looks dry. The flavor actually improves the next day.

Good to know

Can I make this ahead?
Yes. Make the braise up to the breadcrumb step, cool and refrigerate, then reheat and add the topping just before serving.
What cut of pork works best?
Pork shoulder is ideal because it stays tender through the long cook. Diced pork leg also works.
Can I use dried beans?
You can, but soak and precook them first until tender, since the braise time won't fully soften raw dried beans.
No goose fat, what now?
Olive oil or butter work fine and still give you a flavorful base for browning.

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