Serves 3 – 4 people as a main dish with potatoes or bread
During the autumn and winter months, I often buy produce from a vegetable stall which couriers to many locations across the southern bit of New Zealand’s South Island. Amongst their offerings are veggies that I don’t always see in my local supermarkets and I have been enjoying experimenting in the kitchen with veggies that we haven’t eaten much in the past. One such vegetable is fennel which pairs really well with pork. The fennel flavour in this dish isn’t too strong but it does give a great herby flavour to this autumn/winter comfort dish. This is perfect served with a side of potatoes or crusty bread to mop up the juices and a warming glass of red wine!
What you need:
3 tablespoons of mild oil (I use mild olive oil)
1 onion, finely diced
5 cloves of garlic, finely diced
500 grams of diced pork
1 bulb of fennel, sliced
1 can of butter beans, drained
400 ml can of coconut milk
2 tablespoons of tomato paste
Juice of one lemon
1 tablespoon of fresh thyme plus extra for garnishing
Salt and pepper to taste
What to do:
1. Heat the oil in a large pan. Once hot, add the diced onion and garlic and fry until soft.
2. Add the diced pork to the hot pan and cook until the pork is browned on the outside and cooked through on the inside, stirring regularly to prevent burning.
3. Add the sliced fennel to the pan and cooked until nearly soft, again stirring regularly to prevent burning.
4. Add the butter beans to the pan, along with the coconut milk, tomato paste and lemon juice. Stir together to mix thoroughly and then turn down the heat below the pan and leave the stew to simmer until the sauce created in the pan by the coconut milk, tomato paste and lemon juice reaches your preferred consistency (cook for less time for a thinner stew and longer for a thicker stew).
5. Mix the thyme into the stew along with salt and pepper to taste.
6. Remove the pan from the heat and serve hot with your choice of accompaniment, such as potatoes or fresh bread.