Dinner · French

Pork Cassoulet

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 15, 2026

This slow-braised pork cassoulet is the kind of cozy French dinner that mostly cooks itself. Tender chunks of pork simmer with sweet carrot, whole garlic, and creamy white beans, then get topped with golden buttered crumbs under the broiler. Serve it with crusty bread to mop up every bit of the rich broth.

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Pork Cassoulet

Why you'll love this

  • Mostly hands-off oven time for a rich, restaurant-worthy dinner.
  • One pot means easy cleanup.
  • The crunchy breadcrumb top over creamy beans is pure comfort.
  • Feeds the whole family for not much money.

EveryDayMeal recipe

Pork Cassoulet

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

Ingredients

  • 4 tbsp goose fat (or olive oil)
  • 3/4 lb pork shoulder, cut into bite-size chunks
  • 1 large onion, sliced
  • 10 garlic cloves, left whole
  • 1 carrot, thinly sliced
  • 1 tsp fennel seeds
  • 2 tbsp red wine vinegar
  • 2 1/2 cups vegetable stock
  • 1 tbsp tomato paste
  • 2 fresh rosemary sprigs
  • 1 handful fresh parsley, chopped
  • 14 oz canned white (navy) beans, drained and rinsed
  • 2 tbsp breadcrumbs
  • a little olive oil, for drizzling
  • crusty bread, to serve
  • broccoli, to serve

Equipment

  • Large ovenproof pot with a tight-fitting lid
  • Sharp knife
  • Cutting board
  • Wooden spoon

Instructions

  1. Heat your oven to 275 degrees F. Set a large ovenproof pot with a tight lid over high heat and add the goose fat and pork chunks. Sear for a few minutes, stirring, until the edges are browned, which builds deep flavor in the finished dish.
  2. Turn the heat to low and add the sliced onion, whole garlic cloves, carrot, and fennel seeds. Cook gently for a few minutes until the vegetables soften and smell fragrant, so they melt into the sauce instead of tasting raw.
  3. 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. Stir in the stock, tomato paste, and half the rosemary and parsley.
  4. Bring to a boil, then simmer for 10 minutes. Season with salt and pepper, cover, and slide into the oven for 2 hours, taking the lid off for the final hour so the sauce reduces and thickens. Stir now and then, and add the beans during the last 30 minutes.
  5. Remove the pot from the oven and heat the broiler. Scatter the top with the remaining herbs and the breadcrumbs, drizzle with a little olive oil, and broil for 5 to 10 minutes until the crumbs are golden and crisp. Serve with crusty bread and steamed broccoli.

Tips from the kitchen

  • Pat the pork dry before searing so it browns instead of steaming in the pot.
  • Leaving the garlic cloves whole makes them turn sweet and mellow as they cook, so do not chop them.
  • Keep an eye on the breadcrumbs under the broiler, they go from golden to burnt fast.

Estimated nutrition per serving: 480 cal · 30g protein · 32g carbs · 26g fat

Make it your own

  • Swap the pork shoulder for chunks of pork sausage or add a few for extra flavor.
  • Use cannellini beans in place of navy beans for a slightly larger, creamier bean.
  • Stir in a splash of white wine with the stock for extra depth.

Storing & make-ahead

Cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of stock or water, and re-crisp the crumb topping under the broiler. It also freezes well for up to 3 months.

Good to know

Can I use a slow cooker?
Yes. Sear the pork and soften the veg on the stovetop, then transfer everything (except the beans and crumb topping) to a slow cooker on low for 6 to 7 hours. Add beans in the last hour and broil the crumb top separately.
What if I cannot find goose fat?
Olive oil or bacon fat both work fine and give a similar rich result.
Can I use dried beans instead of canned?
Yes, but soak and simmer them until nearly tender first, then add them for the last 30 minutes as directed.
What cut of pork is best?
Pork shoulder is ideal because it stays tender through the long braise. Avoid lean cuts like loin, which can dry out.

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