INGREDIENTS
DINNER, SERVES 6
- 75ml good olive oil
- 2 brown onions, finely chopped
- 1 carrot, sliced into circles
- 1 stalk celery, with leaves, chopped
- 1 red chilli, deseeded and chopped
- 2 star anise
- 1 bouquet garni
- 30ml tomato paste
- 30ml demerara sugar
- 375ml red wine
- 350g dried cannellini beans, soaked overnight*
- 1 pig’s trotter
- 1kg pork belly (preferably acorn fed), sliced into 3cm pieces
- 500ml chicken stock
- salt and pepper to taste
- chopped fresh sage for garnishing