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The ultimate slow cook dish – perfect for a winter’s night and even great to have with friends for a dinner party. This is a great dish to cook in a crock-pot. Traditionally the pork is cooked until it falls to pieces, but here I have not cooked it quite so long.


  • 1 cup dried haricot beans
  • 1 onion, peeled and finely chopped
  • 4 cloves garlic, peeled and chopped
  • 4 stalks celery, trimmed and finely chopped
  • 1 tblsp Dijon or French mustard
  • 1 kg piece salted belly pork
  • 1 bouquet garni (see Cook’s Tips)
  • 3 cups chicken stock (see Cook’s Tips)
  • 2 tblsp golden syrup
  • pepper to season
  • 8 chicken wing portions
  • 6 thin, tasty pork sausages
  • a little oil for pan-frying
  • salt to season


  1. Soak the beans in cold water overnight. Drain. Place in a saucepan with clean cold water to cover and bring to a rapid boil for 10 minutes. Drain.
  2. Scatter the beans into the base of a large casserole. Stir through the onion, garlic, celery and mustard.
  3. Sit the pork on top, fat side up. Add the bouquet garni, stock and golden syrup. Season with pepper and cover.
  4. Bake at 200°C for 30 minutes, then lower the heat to 180°C for 1 1/2 hours.
  5. Cut the chicken wings in half and discard the wing tip portion. Brown the chicken and sausages in a frying pan. Cut sausages into thirds.
  6. Place the chicken and sausages around the outside of the pork. Return to the oven, uncovered and cook a further 30-40 minutes until the chicken pieces are cooked. Season with salt to taste.
  7. Slice the pork and serve with beans, chicken and sausage, accompanied by garlic bread.

Crock Pot Instructions

  1. After soaking and cooking the beans as in point 1 arrange the beans, vegetables, pork, bouquet garni, golden syrup, pepper and stock in a pre-heated crock pot. Cover and cook on high power for 3 1/2 hours. Brown the sausages and chicken as above and add to the crock-pot and cook a further 2 hours.

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