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Roasted Pork Belly, Bean Cassoulet

HG Walter

2 hours 25 minutes

Total Time

10 minutes

Prep Time

2 hours 15 minutes

Cook Time

This dish is a comforting celebration of rich flavours and thoughtful cooking. Slow-roasted pork belly, with its irresistibly crispy skin and tender meat, pairs beautifully with a creamy, herb-infused bean cassoulet. Perfect for a special gathering or a hearty family meal.

Roasted Pork Belly, Bean Cassoulet

Ingredients

  • 1kg boneless pork belly
  • 1 large carrot
  • 1 stick of celery
  • 2 banana shallots
  • 2 cloves of garlic – grated
  • A few sprigs of thyme – picked
  • A few picked leaves of tarragon
  • 2 large jars of bean – chickpeas, white beans, butter beans or cannellini beans.
  • 150ml dry cider
  • 150ml chicken stock
  • 150ml double cream
  • Teaspoon of Dijon or English mustard
  • Teaspoon of wholegrain mustard
  • 300ml vegetable oil
  • Salt & pepper to season

Traditional Slow-Cooked Pork Method:

1

Dry the pork belly in the fridge uncovered for at least 24 hours to enhance skin crispiness.

2

Season the pork with sea salt, place it on a cooking rack, and cook in an oven preheated to 80°C. Use a fan-assisted setting for 12 hours, or 15 hours if not fan-assisted.

3

Remove the pork from the oven, let it rest for 20-30 minutes, then heat vegetable oil to 200-220°C. Carefully pour the hot oil over the pork skin until it puffs up, repeating until all oil is used.

4

Allow the pork to rest for 5 more minutes before carving, letting the skin solidify and crisp up.

Quick Roast Pork Method:

1
Preheat the oven to 200°C, oil and season the pork on both sides, and place it on a rack. Roast for 20 minutes at 200°C, then lower the temperature to 150°C and continue cooking for another 1.5-2 hours.
2
Let the pork rest for 30 minutes before carving.

Cassoulet Cooking Instructions:

1
Dice and sauté carrot, celery, and onion with a pinch of salt in olive oil over medium heat until softened, about 5-10 minutes. Add grated garlic and picked thyme, cooking for another 5 minutes on low.
2
Increase heat and add cider, boiling to reduce by two thirds, then add chicken stock and reduce again by two thirds. Add double cream, reducing by half.
3
Stir in mustard, season to taste, then add rinsed and drained beans, gently warming without boiling. Finish with chopped tarragon, adjust seasoning, and serve.

Ingredients

  • 1kg boneless pork belly
  • 1 large carrot
  • 1 stick of celery
  • 2 banana shallots
  • 2 cloves of garlic – grated
  • A few sprigs of thyme – picked
  • A few picked leaves of tarragon
  • 2 large jars of bean – chickpeas, white beans, butter beans or cannellini beans.
  • 150ml dry cider
  • 150ml chicken stock
  • 150ml double cream
  • Teaspoon of Dijon or English mustard
  • Teaspoon of wholegrain mustard
  • 300ml vegetable oil
  • Salt & pepper to season

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