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Check out the latest recommended times in our Cooking Guidelines.
Fennel & Orange Pork Stew with Green Beans
This rich stew, featuring succulent British free-range pork, has fragrant notes of citrus and fresh thyme. We sweeten it with fennel and serve up with fluffy baby potatoes and vitamin-rich green beans.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 1 handful of fresh thyme
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 1 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 4 tsp cornflour
- 1 orange
- 600g baby potatoes
- 320g green beans
- 50g honey
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 500g free-range pork strips
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 fennel
- 4 garlic clove
Nutritional Information
Calories: 450
Protein: 36g
Carbs: 45g
Fat: 14g
Fennel & Orange Pork Stew with Green Beans
This rich stew, featuring succulent British free-range pork, has fragrant notes of citrus and fresh thyme. We sweeten it with fennel and serve up with fluffy baby potatoes and vitamin-rich green beans.
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Cooking Instructions
- Preheat the oven to 220C/fan 200C /gas mark 7. Boil a kettle. Halve the potatoes. Place on a lined baking tray and drizzle with 1 tbsp oil and season with sea salt and black pepper. Roast for 25-30 mins, until golden. Dissolve the stock cube in a jug with 350ml boiling water.
- Finely chop or crush the garlic. Trim and thinly slice the fennel. Strip the thyme from their stalks and finely chop. With a small knife, peel and remove all pith from the orange and carefully cut out the segments. Squeeze the remaining juice from the membrane into a small bowl.
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the pork and cook for 5 mins, until golden, then add the fennel and garlic. Cook for 5-8 mins, until softening. Add the mustard, honey, tamari, vinegar, orange juice, thyme and stock. Cover with a lid and simmer for 15 mins. Season with sea salt and black pepper.
- In a small bowl, mix the cornflour with 30ml cold water. In the final minute, stir the orange segments and cornflour mix through the stew to thicken.
- Trim the green beans. Place in a large saucepan on high heat and cover with salted boiling water. Boil for 2-3 mins, or until cooked. Drain then season with sea salt.
- Serve the pork stew alongside the potatoes and beans.
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