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Prep Time 10 minutes - Total Time 40 minutes - Serves 4

Double pork, fennel and cider, a match made in heaven. A perfect weeknight meal as it only takes 30 minutes to cook.

Just make sure to have some nice bread with it for mopping up all the beautiful juices.


  • 500 g of minced pork.

  • 100 g of chorizo sausage cut into bite-size pieces.

  • 1 fresh fennel bulb, roughly sliced.

  • 1 red pepper, roughly sliced.

  • 1 onion, roughly sliced.

  • 1 tsp of garlic granules.

  • 400 g tin of butter beans.

  • 100 ml of cider.

  • 500 ml of tomato passata.

  • 2 tbsps of red wine vinegar.


  1. In a pan over a high heat add a drizzle of olive oil, add the pork and season. Brown off the pork then place to one side.

  2. Into the same pan add another good drizzle of oil along with the chorizo, veg and season. Fry over a medium to high heat for 5 minutes.

  3. Next, add the garlic granules and return the pork. Mix well, give it a minute then turn up the heat and pour in the cider. Allow the cider to reduce till almost gone.

  4. Pour in the passata and simmer over a medium heat for 5 minutes. Then add the beans along with any juices from the tin and continue to simmer for another 5 minutes. Finish off with the vinegar and add some fresh chopped herbs.

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