Name: Roast pork with chickpea stew
Yield: 1
Ingredients: 3 tsp fennel seeds; 2 tsp coriander seeds; 1kg pork scotch fillet (neck); 36.40 gm olive oil; 1 medium brown onion, finely chopped; 1 medium carrot, peeled, finely chopped; 2 celery stalks, trimmed, finely chopped; 2 sprigs fresh rosemary; 62.50 ml balsamic vinegar; 800g can diced tomatoes; 400g can chickpeas, drained, rinsed; 400g can borlotti beans, drained, rinsed

Roast pork with chickpea stew

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Satisfy everyone with a hearty pork and chickpea stew.

Ingredients:

3 tsp fennel seeds
2 tsp coriander seeds
1kg pork scotch fillet (neck)
1 medium brown onion, finely chopped
1 medium carrot, peeled, finely chopped
2 celery stalks, trimmed, finely chopped
2 sprigs fresh rosemary
62.50 ml balsamic vinegar
800g can diced tomatoes
400g can chickpeas, drained, rinsed
400g can borlotti beans, drained, rinsed

Instructions:

Preheat the oven to 200C/180C fan-forced. Lightly crush fennel and coriander seeds with the back of a knife, then mix them together. Drizzle 1 tablespoon of oil over the pork and rub the fennel mixture onto it.
Heat the remaining oil in a roasting pan until shimmering. Sear the pork on each side for 2 minutes or until nicely browned. Then, transfer the pork to a plate.
Saute onion, carrot, celery, and rosemary in the pan until onion is soft, about 4 to 5 minutes. Stir in vinegar, tomatoes, chickpeas, beans, and 1 cup of cold water, then bring to a boil. Remove from heat and place the pork on a wire rack over the chickpea mixture in the pan.
Roast the pork for 40-50 minutes in total, turning it halfway through, until the juices run clear when a skewer is inserted. Cover the pork loosely with foil and let it rest for 10 minutes before thinly slicing it. Serve with chickpea stew.

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