Name: Pork neck, orange and white bean stew
Cook time: 150 min
Total time: 150 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 800 gram pork neck, cut into 5cm pieces; 1 large celeriac (750g), trimmed, peeled, chopped coarsely; 3 carrots (360g), chopped coarsely; 3 clove garlic, peeled; 1 cup (250ml) dry white wine; 1 cup (250ml) chicken stock; 3 x 5cm strips orange rind; 1/2 cup (125ml) orange juice; 400 gram can cannellini beans, rinsed, drained

Ingredients

1 tablespoon olive oil

800 gram pork neck, cut into 5cm pieces

1 large celeriac (750g), trimmed, peeled, chopped coarsely

3 carrots (360g), chopped coarsely

3 clove garlic, peeled

1 cup (250ml) dry white wine

1 cup (250ml) chicken stock

3 x 5cm strips orange rind

1/2 cup (125ml) orange juice

400 gram can cannellini beans, rinsed, drained

Method

1.Preheat oven to 160°C/140°C fan-forced.

2.Heat oil in large flameproof casserole dish; cook pork, in batches, until browned. Remove from pan.

3.Add vegetables, garlic, wine, stock, and orange rind and juice to dish; bring to the boil. Return pork to dish; cook in oven, covered, about 1½ hours.

4.Add beans to dish; cook, uncovered, about 30 minutes or until pork is tender.

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