Cabbage and Cannellini Bean Stew

Ingredients for Cabbage and Cannellini Bean Stew

• 1/4 head purple cabbage, roughly chopped
• 1 large can cannellini beans
• 300 g pork belly, cubed
• 1 1/2 cups chicken stock
• 2 large tomatoes, chopped
• 2 small shallots, finely chopped
• 4 cloves garlic, minced
• 3 tablespoons bagoong monamon or anchovy paste
• Fish sauce, to taste
• Freshly ground black pepper, to taste
• Oil, for sautéing

How to cook Cabbage and Cannellini Bean Stew

1. 1.Heat oil in a wok or wide skillet over medium-high heat and brown the pork belly cubes evenly. Remove them from the pan once the outside is colored.
2. 2.In the same pan, sauté the garlic and shallots until the shallots are translucent. Add the tomatoes and cook until soft and juicy.
3. 3.Return the pork belly, add the purple cabbage, and stir-fry for 1 minute to lightly cook the cabbage.
4. 4.Stir in the cannellini beans, chicken stock, bagoong monamon, and a little fish sauce according to the saltiness of the bagoong. Bring to a boil.
5. 5.Lower to a simmer and cook for 10 minutes, until the cabbage is tender and the broth flavors have blended. Finish with freshly ground black pepper.