(serves 4)

  • 30 ml sunflower oil
  • 900 g pork strips, cubed
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 125 ml red wine
  • 250 ml chicken stock
  • 3 tins butter beans, drained
  • 5 ml mixed dried herbs
  • salt and freshly ground black pepper to taste

Preheat oven to 180 °C. Heat the oil in an ovenproof saucepan. Fry the pork until crispy and brown. It’ll take about 20 minutes. Add the onion and garlic. Fry for another 10 minutes. Now add the rest of the ingredients and season with salt and black pepper. Cover with a lid and place in the heated oven for an hour-and-a-half. If the sauce evaporates, you can add a little water. Serve with crushed wheat, prepared according to the instructions on the pack.