Sweet Pork and Bean Stew

by George Koutsivitis

Serves 4 - 6

This wonderful pot stew is perfect as a winter warm me up. Works wonderfully on damp rainy days like we have here in Athens today… The pork belly used in this recipe lends itself to a sweet and slightly tart sauce, which helps to counteract the richness of the meat. This is a great dish, and I truly recommend that you all try is one out. Serve with warm bread to soak up the tasty sauce… ;)

Ingredients

1-1.2kg boneless pork belly (ideally a leaner piece)

Sea salt and black pepper

1 tbsp olive oil

200g dried haricot beans, soaked overnight in cold water (the beans we Greeks use for Fasolada)

500ml medium cider

600ml chicken stock

1 small onion, peeled

8 cloves

1 tbsp tomato purée

4-5 tbsp honey, to taste

2 tbsp Worcestershire sauce

1 bouquet garni (bay leaf, few thyme and parsley sprigs, tied together)

2 leeks, trimmed

1 celery stick, trimmed

3 medium carrots, peeled


Method

1) Remove the rind from the pork belly. Cut the meat into bite-sized cubes and season with salt and pepper. Heat a wide frying pan, then add the oil and brown the pork in several batches, allow about 2 minutes on each side. Please do not attempt to brown it all at once, you will not get the desired result…

2) Drain the beans and add to the pan with the browned meat. Pour in the cider and stock and bring to a simmer, then skim off the scum from the surface. Add the onion studded with the cloves, the tomato purée, the honey, Worcestershire sauce and your bouquet garni. Partially cover the pan with a lid and simmer slowly for 2 - 2½ hours until the beans and pork are just tender, giving the mixture an occasional stir.

3) Thinly slice the leeks, celery and carrots. Skim off the fat from the surface of the stew, then add the vegetables with some seasoning. Give the mixture a stir. Simmer for another 20 – 25 minutes until the vegetables are just tender. Check the seasoning before serving...