700g pork shoulder steaks, cut into matchbox-size pieces (about 4cm x 2.5cm)
3 onions, roughly chopped
3-4 thyme sprigs
2 garlic cloves, crushed
1 tbsp paprika
100g molasses sugar
2 tbsp tomato purée
2 tbsp Worcestershire sauce
1 tsp chipotle smoked Tabasco
2 tbsp red wine vinegar
500ml fresh chicken stock
2 x 400g cans cannellini beans, drained and rinsed
1. Preheat the oven to 160°C, gas mark 3. Heat the oil in a large casserole. Season the pork, brown in batches for 5 minutes per batch and set aside. Stir the onions and thyme into the remaining fat, cover and cook for 5 minutes.
2. Stir the garlic and paprika into the onions; fry for 1 minute, stirring. Return the pork and juices to the pan, plus all other ingredients apart from the beans.
3. Bring to a simmer, then cover the pan, leaving a small gap, and transfer to the oven for 2 hours. Skim away the excess fat, stir in the beans and bake for 30 minutes more, uncovered.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.