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Chris Gibbins | all galleries >> Kissing don't last; cookery do! >> 2020 Recipes > Pork, Beans and Cabbage
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07-Jul-2020 Chris Gibbins

Pork, Beans and Cabbage

A quick and easy recipe using left-over roast pork. Cut roast pork into thin bite-sized pieces and fry in hot olive oil until tinged with brown,
then scoop out and set aside. Next, fry a chopped onion, a crushed clove of garlic and thinly sliced carrots for a few minutes, then add a small
glass of chicken stock, bring to a simmer, cover and cook gently for about 10 minutes. Return the pork to the pan, along with a drained can of
butter beans and some chopped cabbage. Season well with sea salt and freshly ground black pepper, put the lid back on and continue simmering
gently for another 5 6 minutes, until the cabbage is just cooked. Garnish with chopped parsley and serve in warm bowls.

Nikon Z 6 ,Nikon NIKKOR Z 24-70mm f/4 S
1/60s f/8.0 at 31.0mm iso500 full exif

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