Slow cooked pork & beans
Pork Leg, Boneless, raw
450 g, fat trimmed, cut into 2cm cubes
1 small, finely chopped
3 stick(s), finely chopped
1 bulb(s), trimmed, cored, finely chopped
3 clove(s), thinly sliced
2 teaspoons, level, sweet
3 teaspoons, finely chopped
Chicken stock cube(s)
½ cube(s), to make 250ml stock
Light Brown Sugar
Cannellini Beans, cooked
1 can(s), large, drained, drained, rinsed
- Heat the oil in a flameproof casserole over a medium-high heat. Cook the pork, in batches, for 3-4 minutes or until browned. Transfer to a heatproof bowl.
- Preheat the oven to 160°C, fan 140°C, gas mark 3. Cook the onion, celery and fennel in the casserole for 6 minutes, stirring, until softened. Add the garlic, paprika and thyme and cook for 1 minute until fragrant. Stir in the passata, stock and vinegar and bring to a boil. Return the pork to the casserole, then cover and bake in the oven for 1 hour.
- Stir in the sugar and beans and bake for a further 30 minutes or until the pork is tender. Season to taste and serve garnished with the extra thyme leaves.