• 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.