Pork, chorizo and white bean hotpot with chunky croutons - Porc Blasus

Ingredients

• 400g pork shoulder or leg for braising, trimmed and cut into large cubes
• seasoning rub (1 tsp smoked paprika, 1 tsp garlic granules, 1 tsp oregano, ½ tsp sea salt, 1 tsp fennel, ½ tsp sugar)
• 2 tbsp olive oil
• 150g chorizo, cut into half-inch discs
• 1 medium onion, chopped
• 1 medium carrot, sliced
• 1 stick of celery, peeled (with a vegetable peeler) and sliced
• 350ml chicken stock
• 300g chopped tomatoes
• 200g butter beans
• 2 garlic cloves, grated
• 4 sage leaves, chopped
• 1 tbsp tomato paste
• a handful of parsley, chopped
• salt and pepper to season
• For the chunky croutons:
• 1 French stick
• 2 garlic cloves, chopped
• a pinch of sea salt
• 50g butter
• ½ tsp dried herbs