Creamy Black Garlic Beans with Pork

Boil a kettle. Finely dice the shallots. Finely chop the chives. Dissolve the half chicken stock cube in 300ml boiling water in a jug. Add the dried porcini mushrooms and leave to infuse while you cook.

Heat a medium frying pan with 2 tbsp oil over a high heat until shimmering. Add the pork strips and fry for 1–2 mins, turning, until golden brown all over. Transfer to a plate and set aside.

Return the pan to a medium heat. Add the shallots and tomatoes, season with sea salt and black pepper, and cook for 8–10 mins, stirring occasionally, until softened.

Drain and rinse the cannellini beans. Mash the tomatoes in the pan slightly, then add the beans. Cook for 1 min, then pour in the porcini stock. Return the pork strips to the pan and simmer for 4–5 mins until the pork is cooked through (internal temperature 63°C — use a meat thermometer to check).

Use the flat of a knife to mash the black garlic into a paste. Add the garlic paste, half the chives and three-quarters of the rocket to the pan just before serving. Stir well so the garlic is fully incorporated throughout the sauce. Season with sea salt and black pepper.

Serve garnished with the remaining rocket and chopped chives. Drizzle the balsamic vinegar over the top.