Pot-roast Pork with White Beans and Bacon

Have ready a large lidded casserole and your pork steaks. Peel, halve and thinly slice the onion. Peel and thinly slice the garlic.

Preheat the oven to 150C/130C fan/gas 2. Heat 1 tbsp oil in the casserole over a medium heat, season and colour the pork steaks on both sides, in batches if necessary.

Add another tbsp oil to the pan and fry the onion and lardons for 5-8 minutes until golden and syrupy, stirring frequently and adding the garlic just before the end. Stir in the vinegar and let this sizzle a moment, then stir in the paprika and return the pork to the pan.

Add the madeira or sherry, the chicken stock and the rosemary, bring to the boil, cover and cook in the oven for 2 hours. Drain the beans and stir these in for the last 30 minutes of this time. Taste for seasoning.
When almost ready to serve, heat the remaining tbsp oil in a small frying pan over a medium heat and fry the pine nuts until they turn a pale gold, stirring constantly and adding the raisins at the very end.

Transfer to a bowl, discarding the oil. Serve the pork and beans with a dollop of yoghurt, scattered with the pine nuts and raisins. There will be lots of soupy juices, so offer plenty of warm flatbreads.