Lemony Pork & Bean Stew
Dairy free, Egg free, Gluten Free, Iron rich, Nut free, Protein rich, Soy free
About the recipe
A nourishing, slow-cooked family meal that’s full of flavour and gentle enough for little tummies. This one-pot wonder uses pork shoulder or neck – both rich in collagen and perfect for slow cooking. With the sweetness of fennel, fibre from beans, and a zesty gremolata on top to bring it all together, this dish is cosy, comforting, and full of gut-loving goodness. It’s the kind of meal that tastes even better the next day, and is the perfect texture for baby-led weaning.
Age Appropriate:
Suitable from 6 months+
- For spoon-feeding: Mash or blend the pork, beans and veggies with a little broth until smooth or soft and lumpy.
- For baby-led weaning: Offer soft strips of pork, chunks of fennel, and flattened beans.
- The lemony gremolata is bold but wonderful for babies exploring flavour – just offer a small amount to start.
Serving Suggestions
- Serve as is, topped with gremolata and some crusty sourdough or mash.
- Spoon into a bowl with couscous, quinoa, or soft polenta.
- Serve with some crispy roast potatos and fresh green salad
- For toddlers, you can also stir through some cooked pasta for a comforting bowl-style meal.
Storage:
Store leftovers in the fridge for up to 3 days or freeze in portions for up to 3 months.
Ingredient Swaps:
- Cannellini beans: Butter beans or chickpeas also work well.
- Leek: Use 1 brown onion if you don’t have a leek.
- Bone broth: Any good-quality chicken or vegetable broth or stock is fine. We love Undivided Food Co – grab the fridge version from Harris Farm or the pantry-stable one via Part & Parcel (use code BOOBTOFOOD).
Ingredients
stew
1.3 kg pork shoulder or pork neck cut into large chunks
1 leek white part only, finely sliced
1/2 bulb fennel finely sliced
2 stalks celery diced
4 cloves garlic minced
2 TBSP tomato paste
1 TBSP apple cider vinegar
750 ml chicken bone broth
400 grams tin cannelini beans drained and rinsed
6 sprigs fresh thyme stalks removed
2 bay leaves
1 lemon zest and juice
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
Method
oven method
Preheat your oven to 150°C (fan-forced).
In a large oven-safe pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the pork pieces and cook until browned, then remove and place on a plate.
Add the leek, fennel, celery and garlic, and sauté for 5–7 minutes until soft and fragrant.
Stir in the tomato paste and cook for 1 minute to caramelise slightly. Add the apple cider vinegar to deglaze the pan, scraping up any bits from the bottom.
Return the pork pieces to the pot. Add the bone broth, thyme, bay leaves and lemon zest. Season with a little salt and pepper if desired.
Cover with a lid and transfer to the oven. Cook for 2.5 hours, then remove the lid and stir in the cannellini beans.
Return to the oven for another 30 minutes, uncovered, until the pork is tender and the broth has thickened slightly.
Once out of the oven, stir through the lemon juice to brighten the flavour. Taste and adjust seasoning as needed.
slow cooker method
Optional but recommended: Heat olive oil in a pan and sear the pork chunks on all sides until browned. Set aside.
In the same pan, sauté the leek, fennel, celery and garlic until softened (around 5–7 minutes). Stir in tomato paste and cook for 1 minute, then deglaze with apple cider vinegar.
Transfer everything to your slow cooker, including the pork, broth, lemon zest, thyme, bay leaves and a small pinch of salt and pepper (omit for babies under 12 months).
Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the pork is meltingly tender.
In the final 30–60 minutes, stir in the rinsed beans and let them warm through.
Just before serving, stir in the lemon juice to brighten the flavours, and top with the gremolata.
gremolata
In a small bowl, combine lemon zest, parsley, garlic, olive oil and lemon juice. Mix well.
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