Pork Neck and Mustard Stew

Ingredients:

• 1kg pork neck, sliced thickly then diced
• 2 – 3 tsp olive oil
• 1 red onion, diced
• 200g smokey bacon, chopped
• 1 sweet potato, cut into large chunks
• 1 cup bone broth
• 270g coconut cream
• 2 tsp Dijon mustard
• 2 tsp wholegrain mustard
• 1 tbsp Italian herbs
• a big handful of green beans

Method:

1. Heat 1 tsp olive oil in bottom of slow cooker.  Add a big handful of pork neck and cook, stirring until brown.  Remove to a bowl.  Cook the remaining pork in batches.  You don’t want to overcrowd the pan as the pork will stew instead of browning.
2. Heat 1 tsp olive oil in slow cooker and add red onion and bacon.  Fry until onion softens.
3. Add herbs, mustard and coconut cream and stir to combine.  Add broth, potatoes and pork to your slow cooker and give it a good mix.
4. Cook for 4 to 6 hours on low.
5. Taste and season with salt and pepper.
6. Add in your beans and allow to heat through for 5 minutes or so.
7. Serve with rice and lots of the sauce from the stew.