Pork-oulet Recipe | Food Network UK

Ingredients

• 110g thick cut bacon, cut into 1cm pieces
• 1.5kg pork shoulder, cut into 5cm by 7.5cm pieces
• 4 bone-in chicken thighs, skin discarded
• 2 tsp salt
• 3 tsp freshly ground black pepper
• 225g peeled and quartered cipollini onions
• 225g diced carrots
• 110g diced celery
• 56g roughly chopped garlic
• 3 tbsp all-purpose flour
• 675ml reduced salt chicken stock
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 4 (425g) tins cannellini beans, drained
• 56ml sherry wine vinegar, for garnish
• 55g chopped Italian parsley leaves, for garnish