Cooked pork belly


Its meat is tender and moist.
You can savor it in a thousand and one ways: on a barbecue, with lentils, cabbage… And even without anything, just like that!

Preparation tips

Refrigerate between 0 and 4 °C after opening. Consume within 5 days.
Consume cold or barbecued, or with lentils, choucroûte or cassoulet.




  • 1 natural garlic sausage
  • 300g smoked Toulouse sausages
  • 200g cooked pork belly
  • 250g fresh pork rind
  • 600g deboned lamb shoulder
  • 400g lamb neck
  • 800g duck confit with fat
  • 800g dry beans (tarbais or lingot)
  • cooking salt, to taste
  • freshly ground pepper, to taste
  • 4 peeled onions
  • 1 peeled carrot
  • 10 peeled garlic cloves
  • 1 bouquet garni
  • 1 bunch of flat parsley
  • 3 large tomatoes
  • 100g breadcrumbs
  • 2 cloves


Step 1

Stud 2 onions with one clove each. Crush 4 garlic cloves. Wash the parsley.
Put the beans in a large casserole dish, cover with cold water, bring to boil over high heat, drain and rinse in cold water. Put them back in the empty casserole dish with the carrots, onions studded with cloves, 6 garlic cloves, pork rind and bouquet garni.
Cover with cold water and bring to boil. Season with salt to taste and simmer for an hour.

Step 2

Add the natural garlic sausage and smoked Toulouse sausages. Return to heat for 30 minutes. Take the casserole dish off the heat and set aside.
Blanch the cooked belly over high heat in a saucepan with cold water. Once brought to boil, drain and set aside.

Step 3

Peel, seed and crush the tomatoes, set aside. Thinly slice the 2 remaining onions. Cut the shoulder, neck and belly into large chunks.
Put 3 tbsp of confit fat in a frying pan and allow the meat chunks to develop a color over high heat. Remove from heat and set aside. Keep the remaining confit fat, allow it to develop a color and set aside. Sauté the sliced onions in the same frying pan for 3 minutes, then add the tomatoes and the 4 crushed garlic cloves. Pour 100 ml of cooking juices over the beans and cook over low heat for around 15 minutes.
Preheat oven at 120 °C.

Step 4

Drain the beans, remove the bouquet garni, onions and rind. Set aside the rind and cooking juices. Stir beans into the tomato mixture. Cut the garlic sausage into 1 cm slices.

Step 5

Lay pork rind on the bottom of an earthenware casserole dish. Put the meats, sausages and beans in the dish in alternating layers. Finish with a layer of beans and pour 3 tbsp of confit fat over it. The cassoulet should be slightly submerged in the liquid. If you need more, use the bean juices.

Step 6

Place the dish in the oven and cook for 3.5 hours, adding cooking juices if necessary.
Chop parsley and mix with breadcrumbs. Sprinkle over the cassoulet at 3/4 of cooking time. Return to the oven and let the top develop a golden color. Serve immediately.