Honeyed Pork Stew
1 to 1.2kg boneless pork belly
1-1 1/2 Tablespoon olive oil
1 cup dried haricot beans, soaked in cold water overnight
2 cups (500ml) medium cider
600ml chicken stock
1 small onion, chopped
2 heaped teaspoon crushed garlic
1 Tablespoon tomato paste
1/3 cup honey
2 Tablespoon Worcestershire sauce
1 bouquet garni (1 bay leaf, 2-3 thyme and parsley springs tied together)
1 celery stalk
3 medium carrots
1. Remove and discard rind from the pork belly. Cut into bite size cubes and season. Heat the oil in a flame proof casserole pan on medium to high heat. Brown pork in batches for 1 1/2 – 2 minutes each side.
2. Drain beans and place in casserole pan. Return all browned meat to pan; pour in cider and stock. Bring to a simmer and use a ladle to skim surface. Add onion and garlic, tomato paste, honey, Worcestershire sauce and herbs.
3. Cover pan with lid and simmer for 2 hours stirring occasionally until beans and pork are tender.
4. Thinly slice leeks and celery; cut carrots into rounds. Add vegetables and season. Simmer for another 20-30 minutes until vegetables are just tender.
Note: If using risoni instead of beans, wash before use to remove the starch and add with vegetables. You may need to add more water if risoni soaks up too much.