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Pork Belly Cassoulet

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Pork Belly Cassoulet


15 mins









  • 4 Coles Finest Italian Pork Sausages
  • 600g Coles Australian Pork Belly Roast Boneless, rind removed, cut into 3cm pieces
  • 4 bacon rashers, coarsely chopped
  • 1 brown onion, thickly sliced
  • 1 fennel, thickly sliced
  • 2 garlic cloves, crushed
  • ½ cup (100g) dried white beans
  • 1 cup (250ml) dry white wine
  • 400g can diced tomatoes
  • 2 cups (500ml) chicken stock
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 2 dried bay leaves
  • 1½ cups (105g) coarse breadcrumbs (made from day-old sourdough)
  • 40g butter, melted
  • 1 tbs coarsely chopped thyme
  • Steamed green beans, to serve


  1. Preheat oven to 140°C. Heat a large flameproof casserole pan over medium-high heat. Add the sausages and cook, turning occasionally, for 8 mins or until brown all over and cooked through. Transfer to a clean work surface. Thickly slice diagonally.
  2. Add half the pork to the pan and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a plate. Repeat with remaining pork.
  3. Add the bacon, onion, fennel and garlic to the pan. Cook, stirring, for 5 mins or until onion softens. Return sausage and pork to pan. Add white beans and stir to combine. Pour over the wine and bring to the boil. Cook for 2 mins or until wine reduces by half.
  4. Add the tomato, stock, thyme, rosemary and bay leaves. Bake, covered, stirring occasionally, for 1½ hours or until pork is very tender. Season. Increase oven to 160°C.
  5. Combine breadcrumbs, butter and thyme in a bowl. Sprinkle over pork mixture. Bake, uncovered, for 30 mins or until golden brown. Serve with beans.

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