[Fibre] Greek-Style Red Wine Pork, Orzo & Bean Stew

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Heat a large, wide-based, hob-safe oven-proof casserole dish with matching lid with a drizzle of vegetable oil over a high heat

Once hot, add your diced pork shoulder and cook for 2-3 min or until lightly browned

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Meanwhile, boil half a kettle

Peel and chop half your red onion[s] into wedges and set aside the remaining onion (you'll use the rest later!)

Peel and finely chop (or grate) your garlic

Once the pork is lightly browned, reduce the heat to low and add the onion wedges and chopped garlic with your red wine paste, ground paprika and dried oregano

Cook for 1 min or until fragrant

Once fragrant, add your chopped tomatoes with your cannellini beans (no need to drain!) with all the bean water and 100ml [130ml] [170ml] boiled water

Bring to the boil over a high heat, then cover with the lid and put the dish in the oven for an initial 25 min or until the sauce has thickened

While the pork is cooking, slice the remaining onion finely

Add the sliced onion to a bowl with your white wine vinegar, half your sumac (save the rest for garnish!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Give it a good mix up and set aside – this is your sumac pickled onion

Once the pork has had 25 min, reboil the kettle

Remove the dish from the oven and add your orzo with 200ml [350ml] [450ml] boiled water

Give everything a good mix up and return the dish to the oven, with the lid on, for 20-22 min or until the orzo is tender and the pork is cooked through – this is your stew

Once the stew is ready, remove the dish from the oven and add your beef stock mix and soy sauce, a pinch of salt and a generous grind of black pepper

Give everything a good mix up and set aside, with the lid on, for 2-3 min for the flavours to develop – this is your Greek-style red wine pork, orzo & bean stew