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Braised pork with fennel and borlotti beans
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Whip up a comforting and hearty braised pork for a satisfying dinner.
Ingredients:
  • 13.80 gm olive oil
  • 1 brown onion, halved, thinly sliced
  • 1 (about 330g) fennel bulb, ends trimmed, halved, thinly sliced
  • 2 celery sticks, trimmed, thinly sliced
  • 1 x 400g can diced Italian tomatoes
  • 125ml (1/2 cup) chicken style liquid stock
  • 1 x 400g can borlotti beans, rinsed, drained
  • 4 (about 540g) pork loin cutlets, excess fat trimmed
  • Crusty bread, to serve
Instructions:
  • Preheat oven to 180°C. In a large saucepan over medium heat, sauté onion, fennel, and celery in 2 teaspoons of oil, covered, for 10 minutes until softened. Stir in garlic and cook for 1 minute until aromatic.
  • Combine the tomato, stock, and beans in the pot and turn up the heat. Once it comes to a boil, take it off the heat and transfer everything to a 2L (8-cup) ovenproof casserole dish.
  • In a large non-stick frying pan over high heat, heat the remaining oil. Sear the pork cutlets for 1 minute on each side until golden brown. Transfer the pork to the bean mixture and bake in a preheated oven for 1 hour until the pork is tender. Sprinkle with thyme after removing from the oven. Serve the pork cutlets and bean mixture in shallow serving bowls. Enjoy immediately with crusty bread, if desired.

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