I first cooked this dish for my children when they were young, so it is sweet and not spicy. For grown-ups, I recommend to use less Ketchup and add Chilli or Tabasco. You may wish to add Coriander or Parsley as well, but I used to hesitate to add any green leaves because one of my children wouldn’t eat if green bits were there!


4 Servings


500g Pork *cut into 2-3cm pieces
Salt & Pepper
2 tablespoons Plain Flour
1 to 2 tablespoons Canola Oil OR Oil of your choice
1 clove Garlic *finely chopped
1 Onion *finely chopped
1/4 cup White Wine *OR Water
1 canned Tomatoes *about 400g
1 Bay Leaf
2 canned Beans *about 800g
*Note: Kidney, Cannellini, OR Mixed Beans recommended
4 tablespoons Tomato Ketchup *OR less
1 tablespoon Worcestershire (Lea & Perrins)
Chilli or Tabasco *optional
Salt & Freshly Ground Black Pepper

  1. Lightly season Pork pieces with Salt & Pepper, then coat with Plain Flour. Heat Oil in a casserole pot over medium heat, cook Pork.
  2. When Pork pieces are browned, add Garlic and Onion, and stir-fry for a few minutes.
  3. Add White Wine (OR Water) and stir, then add Tomatoes, Bay Leaf and Beans. Cook for 15 minutes, stirring occasionally. Add Ketchup and Worcestershire, Chilli or Tabasco that is optional, and season with Salt & Freshly Ground Black Pepper.