Pork Cassoulet Recipe

Name: Pork Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds 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; 1 pound bacon (slab is best), cut into 2-inch pieces; 1 large stalk celery, chopped; 1/2 medium carrot, peeled and chopped; Kosher salt and freshly ground black pepper to taste; 4 cups chicken broth; 1 cup white wine; 1 (14-ounce) can diced tomatoes, with their juice; 2 bay leaves; 2 (14-ounce) cans white beans, drained and rinsed; 2 tablespoons olive oil; 1 cup coarse bread crumbs; 2 tablespoons chopped parsley

Servings: persons

2 pounds 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
1 pound bacon (slab is best), cut into 2-inch pieces
1 large stalk celery, chopped
1/2 medium carrot, peeled and chopped
Kosher salt and freshly ground black pepper to taste
4 cups chicken broth
1 cup white wine
1 (14-ounce) can diced tomatoes, with their juice
2 bay leaves
2 (14-ounce) cans white beans, drained and rinsed
2 tablespoons olive oil
1 cup coarse bread crumbs
2 tablespoons chopped parsley

1
1. Preheat oven to 375u00b0F.
2
2. Place the spareribs in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs.
3
3. Cover with a lid or foil and bake for 1 1/2 hours.
4
4. Remove the ribs; set aside.
5
5. In the same pot, over medium heat, brown the bacon.
6
6. 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.
7
7. Add the broth, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked ribs.
8
8. Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and parsley.
9
9. 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.
10
10. Let cool and serve.

1302

kcal

Calories

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds 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, and more.

Yes, Pork Cassoulet falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Cassoulet

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