Ingredients

• 2 tbsp butter
• 1 tbsp oil
• 350g pork, diced
• 1 large onion, halved and sliced
• 10 garlic cloves, peeled
• 1 carrot, thinly sliced
• 1 tsp fennel seeds
• 2 tbsp red wine vinegar
• 600ml stock
• 1 tbsp tomato purée
• 2 rosemary stalks, leaves picked and chopped
• Handful of parsley, finely chopped
• 400g can haricot beans, drained
• 4 tbsp breadcrumbs
• Drizzle of oil (any type)

Method

Preparation and Browning:

Preheat oven to 140°C (120°C fan) / gas mark 1.

Heat a large ovenproof pan with a tight-fitting lid on high heat.

Add butter and oil. Once melted, add diced pork and cook for a few minutes to seal the edges, stirring occasionally.

Adding Vegetables and Aromatics:

Reduce heat to low.

Add sliced onion, whole garlic cloves, carrot, and fennel seeds. Cook gently for a few minutes to soften the vegetables.

Deglazing and Simmering:

Pour in red wine vinegar, scraping any browned bits off the bottom of the pan.

Add stock, tomato purée, half the chopped rosemary, and parsley.

Bring the mixture to a boil, then simmer for 10 minutes.

Season to taste, cover with the lid, and place in the preheated oven.

Cook for 2 hours, removing the lid for the final hour of cooking. Stir occasionally and add the haricot beans with 30 minutes remaining.

Finishing Touches:

Remove the pan from the oven and preheat the grill.

Scatter the remaining herbs and breadcrumbs on top of the casserole.

Drizzle with a little oil.

Return the pan to the oven and grill for 5-10 minutes, until the breadcrumbs are golden.

Serving:

Serve the casserole with crusty bread and green vegetables.