British pork cassoulet

Name: British pork cassoulet
Ingredients: 400-450g streaky steaks (strips of pork belly ), rind trimmed; 1 tbsp sunflower or vegetable oil; 400-450g pack of pork sausages (try Cumberland, garlic or sage-flavoured Lincolnshire varieties); 4 back bacon chops, about 400g/14oz; 400g can cannellini, haricot, butter or mixed beans, drained; 1 large onion, chopped; 4 medium carrot, thickly sliced; 400g can chopped tomatoes; 1 bouquet garni 'tea bag'; about 600ml chicken stock (from a stock cube is fine); 25g fresh white breadcrumbs; 2 garlic clove