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Sunday, 6 March 2011

Pork with Canelli Beans and Star Anise

2 large potatoes in large dice
1 large carrot in large dice
2 handfuls uncooked canelli beans
1 onion in large dice
3 pork forequarter chops in large dice
1 chilli sliced
3 garlic cloves sliced
1 litre chicken stock
Sage chopped
1 rosemary sprig stripped
1 star anise
1 handful flat leaf parsley (stems removed and chopped)
Zest from 1 lemon
Extra virgin olive oil
Parmesan cheese for serving

Combine the pork with a small amount of olive oil, salt, pepper, zest and half the rosemary. Brown the pork in a casserole dish and remove to a clean plate. Saute the onion, garlic, remaining rosemary and chilli over a medium heat until the onion is transparent. Deglaze the pan with stock, lifting all of the sediment from the bottom. Add the pork, vegetables, sage, parsley stalks and the star anise. Simmer over a low heat for 1.5 to 2  hours keeping an eye on the level of stock. Check for seasoning and serve with parmesan shavings, a squeeze of lemon, a little extra virgin olive oil and fresh parsley leaves.

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