Pork Cassoulet

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

Rispetta le linee guida editorialiEst. 2 min tempo di lettura

Scarica
Scarica
Il PDF dell'articolo è stato scaricato
Condividi
Condividi
Link dell'articolo copiato negli appunti
Language
Language
Discussione
Versione audio
Aggiungi alle fonti preferite su Google

This hearty pork cassoulet is a simplified take on the French classic, offering a deeply savoury and comforting meal that is perfect for colder evenings. By slow-cooking pork ribs alongside salty bacon and protein-rich white beans, you create a dish that is both rustic and refined. The addition of fresh thyme, bay leaves and a splash of white wine ensures a complex depth of flavour, while the tinned tomatoes add a subtle acidity to balance the richness of the meat.

As a high-protein main course, this homemade casserole dish is ideal for those looking for a filling, nutritious dinner that doesn't skimp on satisfaction. The signature golden breadcrumb crust provides a wonderful texture contrast to the tender meat and creamy beans. Serve this rustic bake in wide bowls with a side of steamed seasonal greens or a crusty baguette to mop up the delicious juices.

Ingredients for Pork Cassoulet

900g country-style spareribs (or pork shoulder, cut into 1-inch-thick slices)
2 medium onions, peeled and chopped
2 garlic cloves, minced, plus 1 whole clove
2 whole sprigs fresh thyme, plus 2 tablespoons thyme leaves
450g bacon (slab is best), cut into 2-inch pieces
1 large stalk celery, chopped
1/2 medium carrot, peeled and chopped
Sale kosher e pepe nero macinato fresco a piacere
950ml chicken broth
240ml di vino bianco
1 (400g) can diced tomatoes, with their juice
2 foglie di alloro
2 (400g) cans white beans, drained and rinsed
2 cucchiai di olio d'oliva
1 cup coarse bread crumbs
2 cucchiai di prezzemolo tritato

How to make Pork Cassoulet

Preriscalda il forno a 191°C.
Place the spareribs in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs.
Cover with a lid or foil and bake for 1 1/2 hours.
Remove the ribs; set aside.
In the same pot, over medium heat, brown the bacon.
Remove all but about 2 tablespoons of the fat and add the celery, carrot, salt, pepper, thyme leaves, and the remaining onion and garlic (minced and whole) and cook for 1 to 2 minutes.
Add the broth, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked ribs.
Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and parsley.
Sprinkle the bread-crumb mixture over the cassoulet and bake for 1 hour, uncovered, occasionally pressing the bread crumbs into the cassoulet to thicken it.
Let cool and serve.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.