Pork and fennel cassoulet | Recipes | WW New Zealand

Ingredients

• 1 tbs Olive oil
• 400 g Pork leg steak, raw, (Buy 500g), fat trimmed, cut into 3cm pieces
• 1 small Fennel, thinly sliced, fronds reserved
• 6 whole Eschalot(s), halved
• 2 slice(s) Shortcut bacon, (buy 30g), fat trimmed, thinly sliced
• 1 medium Red capsicum, cut into 1cm pieces
• 2 clove(s) Garlic, thinly sliced
• 1 tbs Tomato paste
• 400 g Canned diced tomatoes
• 1 cup(s) Chicken stock, (250ml)
• 1 400g can Canned cannellini beans, rinsed, drained
• 1 cup(s) Dried breadcrumbs, (70g), made from fresh, rye sourdough bread
• 1 tsp Fresh lemon rind, finely grated
• 1 x 3 second spray(s) Oil spray
• 100 g Kale, baby leaves