B00CU1W244_EBOK

Tip: Garnish with some ch
1 SERVE =
2 units protein
½ unit bread
2 units vegetables
1 unit fats
Pork braised w
tomato and ch
SERVES 4 PREP 10 mins, plus soak
1 cup (195 g) dried white beans
cooking oil spray
1 × 800 g pork shoulder, trimmed
of fat and cut into 3 cm pieces
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, finely chopped
2–3 long red chillies, finely sliced
2 bay leaves
2 sprigs rosemary or
1–2 tablespoons dried rosemary
1 cup (250 ml) Chicken Stock
(see page 209) or water
375 g salt-reduced tomato passata (preferably with
fresh herbs added)
2 bunches broccolini,
cut into large florets
finely grated zest and juice of 1 lemon
1
2
3
4
5
Browning the pork and
build a great flavour ba
simply combine everyth
the switch to low. The w
overnight before cookin
Soak the beans in water
Spray a large frying pan w
Working in batches, cook
on all sides, then transfe
Reduce the heat to mediu
chilli and bay leaves. Coo
begins to soften, then ad
along with the beans, ros
Season with pepper and s
on low for 6–7 hours or un
Steam or boil the brocco
lemon juice and grind ove
To serve, spoon the pork
lemon zest and serve wit