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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Pork Cassoulet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions