Ingredients
Serves: 6
Cook & prep time: approx 1 hour 45 minutes
- 800g diced pork neck- if you can't get neck, use shoulder
- 20g plain flour
- 1 tbsp vegetable oil
- 220g smoked pancetta, diced. Use smoked streaky bacon if you can't get pancetta
- 2 garlic cloves, crushed
- 1/2 tsp fennel seeds, toasted
- 1 large onion, chopped
- 1 large carrot, diced
- 2 sticks celery, diced
- 1 tbsp tomato puree
- 1 tbsp Dijon mustard
- 200g button mushrooms
- 4 sprigs thyme
- 475 mls dry white wine
- 235 mls chicken stock
- 300g cooked butter beans, rinsed, drained (use whatever beans you prefer)
- 2 tbsp chopped parsley to finish
- Salt & pepper
Method
- In a large bowl toss the diced pork with the flour and season well with salt and pepper.
- Heat a heavy-based casserole pot on a medium heat. Add the vegetable oil and one hot add the pancetta/streaky bacon.
- Cook for a couple of minutes until crispy.
- Remove and drain on paper. Return the pot to the heat.
- Add the floured pork in batches until browned all over.
- Drain as with the bacon. Return the pot again to the heat and add the onion, celery, garlic and carrot. Cook on a high heat until the vegetables are soft.
- Add the tomato puree, mustard and thyme sprigs.
- Cook for a couple of minutes to cook out the puree.
- Add the wine and reduce for a couple of minutes. Add the chicken stock and bring to the boil. It’s handier if you have the stock hot already.
- Return the pork And pancetta to the pot, cover and allow to simmer for 1 hour. Add the mushrooms and cook for 10 minutes.
- Finally, add the beans and allow to heat through.
- Check the seasoning. Add the chopped parsley and thyme leaves. Serve in the center of the table with warm crusty bread.
