Pork, apple and white bean stew
lean pork fillet
400 g, (Buy 500g) fat trimmed, cut into 3cm pieces
5 whole, halved
2 clove(s), finely chopped
green apple, peeled
3 medium, cut into 3cm pieces
chicken stock cube
1 individual, to make 2 cups (500ml) liquid stock
canned cannellini beans, rinsed, drained
1 can(s), (1x400g can)
1 tbs, (2 sprigs)
3 tsp, coarsely chopped
200 g, torn into chunks
- Heat 1 teaspoon oil in a flameproof casserole dish over medium heat. Toss pork in flour and cook, turning, for 4-5 minutes or until browned. Transfer to a bowl.
- Cook eschalots in the same dish, stirring, for 5 minutes or until beginning to brown (add a little water if they start to stick). Add garlic and apple and cook, stirring, for 1 minute. Add a little stock and stir with a wooden spoon to remove any cooked-on bits from bottom of dish. Stir in remaining stock, pork, beans, rosemary and sage and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes.
- Meanwhile, preheat oven to 190°C. Toss bread with remaining oil and season with salt and pepper.
- Top stew with bread and bake, uncovered, for 15-20 minutes or until bread is golden and stew is bubbling. Serve.