Pork Rib, Black Lentil and Bean Stew

Ingredients

• 60 ml olive oil (1/4 cup)
• 1.2 kg pork ribs, cut into 2-rib portions
• 1 onion, thinly sliced
• 1 long red chilli, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 tsp Dutch-process cocoa, sieved
• 2 tbsp smoked paprika
• 1 tsp ground ginger
• 1 tsp ground fennel
• 1 tsp ground cinnamon
• Pinch of ground cloves
• 1 tbsp Dijon mustard
• 400 gm canned chopped tomatoes
• 200 gm small black lentils (see note)
• 100 gm haricot or other small white beans, soaked overnight in cold water, drained
• 50 ml apple cider vinegar, or to taste
• 2 tbsp maple syrup
• 1 tbsp blackstrap molasses
• 1 fresh bay leaf
• 1 thyme sprig, plus 1 tbsp extra leaves, to serve
• 2 tbsp coarsely chopped flat-leaf parsley
• 2 tbsp oregano
• Spicy crumbs
• 50 ml olive oil
• 150 gm crustless sourdough bread, torn
• 1 tbsp thyme
• 1 tbsp oregano
• 1 tbsp flat-leaf parsley
• 1 tbsp sage
• 1 garlic clove, coarsely chopped