Ingredients

• 1 tablespoon olive oil
• 1.5kg Coles Easy Carve Pork Forequarter Roast
• 100g Bertocchi Hickory Smoked Bacon, from the deli, trimmed, chopped
• 2 onions, halved, thickly sliced
• 3 garlic cloves, sliced
• 410g can crushed tomatoes
• 1 cup red wine
• 1 cup chicken stock
• 400g can baby roma tomatoes, strained, juices reserved
• 1 1/2 teaspoons fennel seeds
• 1 teaspoon smoked paprika
• 2 x 400g cans Coles Brand Cannellini Beans, rinsed, drained
• 2 tablespoons chopped flat-leaf parsley
• Coles Brand Rustic Rolls, warmed, to serve

Method

• Step 1 Preheat oven to 180C or 160C fan.
• Step 2 Heat oil in a large flameproof baking dish over medium-high heat. Season the pork and cook for 5-7 mins or until well browned all over. Transfer to a plate. Cook bacon, stirring, for 2 mins or until starting to brown. Add the onion and cook, stirring, for 5 mins or until softened. Stir in garlic and cook for 1 min or until fragrant. Add the crushed tomato, wine, stock and reserved tomato juices. Bring to the boil.
• Step 3 Sprinkle the pork with fennel and paprika and add to the baking dish. Cover tightly with foil and roast for 2 hrs, basting once, or until pork is tender. Reserve half of the pork and sauce (see Note). Cover the remaining pork loosely with foil.
• Step 4 Add beans to remaining sauce and bring to the boil. Simmer over medium-high heat for 3-5 mins or until sauce thickens slightly. Add baby roma tomatoes and simmer for 1 min or until heated through. Stir in the parsley. Carve pork and serve with beans and rolls.