This simplified pork cassoulet delivers all the comfort of a slow-cooked country dish without spending hours at the stove.
Tender pork loin cutlets are pressure cooked with creamy beans, tomato, veal jus and aromatic herbs, then finished with a crisp panko and parsley crust. Using the Ninja multi-cooker allows us to build flavour, tenderise the pork and create the golden topping all in the same cooking bowl.
Serves: 4
Cooking method: Ninja multi-cooker – Sauté, Pressure Cook and Air Crisp
Preparation time: 15 minutes
Cooking time: Approximately 40 minutes
Skill level: Kitchen Confidence
Best for: A comforting family dinner or relaxed weekend meal
Season the pork loin cutlets on both sides with Olsson’s Sea Salt Flakes and freshly ground Spice Lab Mélange of Peppercorns.
Set the Ninja 11-in-1 to Sauté mode and add a little of the olive oil. Once hot, add the pork cutlets and seal until lightly browned on both sides.
The pork does not need to be cooked through at this stage. Remove the cutlets from the Ninja and set aside.
Add the remaining olive oil to the cooking bowl, followed by the finely chopped onions and garlic.
Cook gently, stirring regularly, until the onions have softened.
Add the drained beans, crushed tomatoes, veal jus, thyme, oregano, sage and bay leaves. Mix well, scraping the bottom of the bowl to release the flavour left from sealing the pork.
Bring the mixture to the boil.
Return the pork cutlets to the Ninja, gently nestling them into the bean and tomato mixture.
Secure the pressure-cooking lid and set the Ninja to Pressure Cook on High for 20 minutes.
Once cooking has finished, release the pressure according to the appliance instructions. Carefully remove the pork cutlets and place them on a plate while you finish the sauce.
Return the Ninja to Sauté mode and bring the cassoulet sauce to the boil.
Combine the cornflour with cold water to make a smooth slurry. Gradually stir it into the boiling sauce until the cassoulet has thickened to a rich, spoonable consistency.
Remove the thyme stalks and bay leaves, then taste and adjust the seasoning if required.
Carefully return the pork cutlets to the sauce.
Combine the panko breadcrumbs with the chopped parsley, then sprinkle the mixture generously over each pork cutlet.
Set the Ninja to Air Crisp mode for approximately 5 minutes, or until the panko crust is crisp and golden.
Using a wide spatula, gently lift the pork cutlets from the Ninja so the crust remains intact.
Serve with creamy mashed potato, the rich bean cassoulet and buttered green beans.
Sealing the pork develops flavour and gives the cutlets an appetising colour. Do not try to cook them through during this stage; the pressure-cooking process will finish the cooking.
When adding the veal jus and tomatoes, scrape the bottom of the Ninja bowl thoroughly. The caramelised pieces left from the pork contain valuable flavour and should become part of the sauce.
This also helps prevent food from catching during pressure cooking.
Never add dry cornflour directly to the hot sauce, as it will form lumps.
Mix it with cold water first, then gradually stir the slurry into the boiling cassoulet until the desired consistency is reached.
Use a wide spatula to lift the pork from the Ninja. Sliding the spatula underneath the entire cutlet will help keep the crisp panko topping in place.
This recipe demonstrates how several functions of the Ninja multi-cooker can work together in one dish.
Sauté mode builds colour and flavour.
Pressure Cook mode tenderises the pork and brings the sauce together quickly.
Air Crisp mode creates the golden breadcrumb crust that gives the finished dish texture and presentation.
Understanding how to move confidently between these cooking functions allows you to create complete meals in one appliance.
Place a generous spoonful of creamy mashed potato onto each warm serving plate.
Carefully position the crusted pork loin beside or partly over the mash, then spoon the bean cassoulet around the pork without covering the golden crumb.
Finish with buttered green beans for colour and freshness.
Cassoulet is traditionally a long, slow-cooked dish, but the Ninja multi-cooker allows us to capture its comforting flavours in a much more practical way.
The beans absorb the tomato, herbs and rich veal jus, while the pork cooks gently under pressure. Finishing the cutlets with a golden panko crust introduces a little restaurant-style technique to an otherwise rustic family meal.
It is hearty, generous and full of flavour—the kind of dish that makes everyone pleased to sit down at the table.