Pork and Sage Cassoulet


Pork: I think roast,  pork belly or spare ribs.

But pork is not a meat I  regularly put in my shopping trolley.

Maybe it is  because I fear its blandness and I don’t know how to enhance its flavours.

I read in a hospitality magazine recently about Australian Pork’s  multi-million dollar campaign to encourage Australians to eat more pork including 6 – 2 – 2 Method for the perfect pork steak. And their recipe catalogue   includes inspiration with recipes for  Plum and Soy Butterfly Pork, Pork Tikka Coconut Curry and Caramelised Chilli Pork Belly.      Food for thought and recipes for future dinners.

The recipe below  is from Coles.com and uses two cuts of pork.  It is full of flavour and a perfect winter’s dinner.

Pork and Sage Cassoulet 


1 tin cannelloni beans, drained

2 tablespoons olive oil

500 g gf pork sausages

500 g pork spare ribs, rind removed and cut into 3 cm pieces

1 brown onion, coarsely chopped

4 garlic cloves, crushed

1 cup dry white wine

2 x 400 g can diced tomatoes (1 x 400g pressure cooker)

2 cups chicken stock (1 cup pressure cooker)

2 thyme sprigs

1 ½ tablespoons finely chopped sage

2 dried bay leaves


Heat 1 tablespoon  oil in a large oven proof casserole dish over medium heat.

Add the sausages.  Cook turning occasionally for 8 – 10 minutes or until browned all over.  Transfer to plate.  Thickly slice diagonally.

In batches, add ribs and cook for 5 minutes or until browned all over. Transfer to plate

Preheat oven to 140 C.

In dish, add onions, garlic and cook until onion softens.  Add the wine and bring to the boil.  Cook for 3 minutes or until wine reduces by half.

Return pork and sausages to the dish together with tomatoes, stock, thyme, sage and bay leaves.  Stir to combine.++++

Remove from heat and stir through drain beans.

Bake, covered in oven for 1 ½ hours or until meat is very tender.

Increase oven temperature to 180C.  Bake, uncovered for 30 minutes.

****Alternatively, you can use a pressure cooker and reduce liquid as above.  Proceed in a pressure cooker to +++++ Pressure for 30 minutes.  Stir through beans and transfer everything to a oven proof dish. Bake uncovered for 30 minutes in a 180C.  Stir half way through so keep beans moist.  

Pork and Sage.JPG

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