Slow cooked pork and beans
Lean pork leg steak
360 g, (Buy 450g), fat trimmed, cut into 2cm cubes
1 medium, chopped
3 stick(s), large, finely chopped
1 small, finely chopped
3 clove(s), thinly sliced
2 tsp, sweet variety
2 tsp, finely chopped, plus extra to serve
1½ cup(s), (375mL)
Salt reduced chicken stock
1 cup(s), (250mL)
Canned cannellini beans, rinsed, drained
1 400g can, (1x400g can)
- Preheat oven to 160°C. Heat oil in a large flameproof casserole dish over medium-high heat. Cook pork, in batches, for 3-4 minutes or until browned. Transfer to a heatproof bowl.
- Cook onion, celery and fennel in same pan, stirring, for 6 minutes or until softened. Add garlic, paprika and thyme and cook, stirring, for 1 minute or until fragrant. Add passata, stock and vinegar and bring to the boil. Return pork to pan. Bake in oven, covered, for 1 hour. Add sugar and beans and bake, covered, for 30 minutes or until pork is tender. Season with salt and pepper. Sprinkle with extra thyme leaves to serve.