Lemony Pork & White Bean Stew By Boob To Food

This nourishing one-pot favourite from @boobtofood is loaded with GOOD BONES brothy goodness. Packed with flavour and slow-cooked nutrients, it’s perfect for babies, toddlers, and the whole family.

Ingredients

Stew

  • 1.3 kg pork shoulder or pork neck, cut into large chunks

  • 1 leek (white part only), finely sliced

  • ½ bulb fennel, finely sliced

  • 2 stalks celery, diced

  • 4 cloves garlic, minced

  • 2 tbsp tomato paste

  • 1 tbsp apple cider vinegar

  • 750 ml GOOD BONES Chicken Broth

  • 400 g tin cannellini beans, drained and rinsed

  • 6 sprigs fresh thyme, stalks removed

  • 2 bay leaves

  • 1 lemon, zest and juice (zest for stew, juice added at the end)

  • Olive oil or cooking fat

  • Salt and pepper, to taste

Gremolata

  • 1 lemon, zest and juice

  • 1 small bunch parsley, finely chopped

  • 1 clove garlic, grated or minced

  • 2–3 tbsp extra virgin olive oil

Oven Method

  1. Preheat oven to 150°C (fan-forced).

  2. Heat a drizzle of olive oil in a large oven-safe pot or Dutch oven over medium heat. Add pork pieces and brown on all sides, then remove and set aside.

  3. Add leek, fennel, celery and garlic to the pot. Sauté for 5–7 minutes until soft and fragrant.

  4. Stir in tomato paste and cook for 1 minute to caramelise. Add apple cider vinegar to deglaze the pot, scraping up any browned bits.

  5. Return pork to the pot. Add broth, thyme, bay leaves and lemon zest. Season lightly with salt and pepper.

  6. Cover with a lid and transfer to the oven. Cook for 2½ hours.

  7. Remove lid, stir in cannellini beans, and return to oven for a further 30 minutes, uncovered, until pork is tender and broth has thickened slightly.

  8. Remove from oven, stir through lemon juice, and adjust seasoning if needed.

Slow Cooker Method

  1. (Optional but recommended) Heat olive oil in a pan and sear pork chunks until browned on all sides. Set aside.

  2. In the same pan, sauté leek, fennel, celery and garlic for 5–7 minutes. Stir in tomato paste and cook for 1 minute, then deglaze with apple cider vinegar.

  3. Transfer pork and vegetables to a slow cooker. Add broth, lemon zest, thyme, bay leaves, and a pinch of salt and pepper (omit for babies under 12 months).

  4. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until pork is tender.

  5. In the final 30–60 minutes, stir in cannellini beans.

  6. Just before serving, stir through lemon juice and top with gremolata.

Gremolata

  1. In a small bowl, combine lemon zest, parsley, garlic, olive oil and lemon juice. Mix well.

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