500g Pork (I used tenderloin, but this dish would work with belly or leg of pork too. Cut the pork into 1-2 cm cubes.)
1 Large Onion (Peeled and finely chopped)
6-8 Shallots (Peeled)
100g Pancetta Cubes
300g Chorizo (Sliced into 1cm chunks)
100g Dried White Beans (Dry weight - soaked if necessary.)
1 tablespoon Oil
1-2 teaspoon Smoked Sweet Paprika (Depending on the spiciness of your chorizo)
1 can Chopped Tomatoes
1 Medium Carrot (Diced)
1 Medium Courgette (Diced)
1 handful Fresh Thyme (To garnish)
1 teaspoon Mixed dried herbs
1 teaspoon Fennel seeds
Salt and pepper to taste
33ml Robust red wine
Soften the onion in the oil for 5-10 minutes till it is translucent and the edges are just starting to caramelise. Remove from the pan and add to the casserole
Brown the pancetta and chorizo in the same pan, then remove and add the pork in batches, browning it and adding it to the casserole. Then brown the carrot, courgette and shallots, adding everything into the casserole.
Meanwhile cook the beans according to the packet instructions until they are soft.
Remove one half of the beans and a little liquid and either mash or use a food processor to get a rough puree
Add both the bean puree and the whole beans to the casserole, then add tinned tomatoes and around 33ml of red wine. Stir through the herbs, fennel seeds and paprika and season lightly with salt and pepper. Cover.
Place in a preheated oven at 200c for 10 minutes, till the mixture is bubbling, then reduce the heat to 160c (150c fan oven) and leave to cook for at least an hour till the pork is meltingly tender. The time will depend on the cut of meat you use. If the casserole starts to look too dry add a cup of water.
Once the casserole is cooked, taste and adjust seasoning. Garnish with sprigs of thyme and serve with crusty bread and a green salad.