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Marlene van der Westhuizen

PORK AND CANNELLINI BEANS

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

INSTRUCTIONS

1

In a deep casserole, heat the olive oil and add the onions, carrot, celery and chilli. Sauté the aromatics together and add the star anise and bouquet garni with the tomato paste and sugar. Add the wine, beans and trotter.
2

In a deep casserole, heat the olive oil and add the onions, carrot, celery and chilli. Sauté the aromatics together and add the star anise and bouquet garni with the tomato paste and sugar. Add the wine, beans and trotter.
3

In a deep casserole, heat the olive oil and add the onions, carrot, celery and chilli. Sauté the aromatics together and add the star anise and bouquet garni with the tomato paste and sugar. Add the wine, beans and trotter.