Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pork Belly and Smoked Sausage Cassoulet Recipe
    Lost? Site Map

    Pork Belly and Smoked Sausage Cassoulet

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 30 mins

    30 mins

    5 hrs

    ssej1078_1251510's Note:

    Found this in my local paper by donal link. 8-10 servings

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put the beans in a large pot and cover with cold water by 6 inches , soak overnight and then drain.
    2. 2
      season pork belly cubes with 1 tablespoons of the salt and 2 tsp of the pepper . Heat large pot preferably cast iron, over med- high heat.
    3. 3
      heat oven to 250 degrees.
    4. 4
      sear the belly pieces in the rendered belly fat until lightly browned about 2-3 minutes . add the onion celery carrots garlic bay leaves red pepper flakes, and thyme plus the remaining 1 tsp salt and 1 tsp pepper.
    5. 5
      sauté until the vegetables start to soften, about 5 minutes pour in the wine and simmer to slightly reduce about 3 minutes add the tomato paste and mustard and cook, stirring until the ingredients are combined.
    6. 6
      return the seared pork belly and its juices to the pot. add 1 qt of the chicken broth and bring to a simmer. then cover. and simmer for 60-70 minutes the pork belly will be cooked and slightly tender but should not fall apart.
    7. 7
      add the beans and remaining 1 qt broth, or enough to comfortably cover the beans by 2 inches. put in the oven and bake , uncovered, stirring the top crust into the beans every hour or so, until the beans are tender. about 3 1/2 hours. add a little more broth if needed to keep beans moist and submerged.
    8. 8
      Increase the oven temp to 450 cook for another 30 mins to form a crust on top of the bean mixture. push the crust to the middle of the pot. cook for another 15 mins to form a new crust. The cassoulet will have a deep brown crust and look rich. Cool for at least 30 mins before serving.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Pork Belly and Smoked Sausage Cassoulet

    Serving Size: 1 (338 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1171.9
     
    Calories from Fat 830
    70%
    Total Fat 92.3 g
    142%
    Saturated Fat 32.9 g
    164%
    Cholesterol 136.9 mg
    45%
    Sodium 2395.5 mg
    99%
    Total Carbohydrate 48.0 g
    16%
    Dietary Fiber 11.7 g
    47%
    Sugars 7.5 g
    30%
    Protein 35.2 g
    70%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites