Created by ex-England rugby player and World Cup winner Phil Vickery, this delicious pork stew uses ingredients and inspirations from each of the 20 rugby nations competing this autumn. Served with creamy coconut, corn and Parmesan polenta and a tangy pineapple, chilli and coriander salsa, it's the perfect hearty dish to help you celebrate the nations!
Heat the oil in a 24cm (9 1/2in) lidded cast iron pot over medium to high heat. Lightly season the ribs, brown in the oil, then remove and set aside. Lightly brown the sausages in the pot, then remove and set aside.
Reduce the heat to low to medium. Cook the lardons in the pot for 2 minutes, then add the celery. Cook for 1-2 minutes, then add the spring onions. Cook for about 3 minutes, stirring occasionally. Add the ginger and garlic and cook for 2 minutes.
Add 325ml (11fl oz) water, the ketchup, HP sauce, miso, mustard, soy sauce and Worcestershire sauce. Return the ribs to the pot, cover with the lid and bring to the boil. Reduce the heat and simmer gently for 45 minutes or until the ribs are tender.
Meanwhile, prepare the salsa. In a dry nonstick pan, toast the coconut over a gentle heat until pale golden. In a bowl, mix the coconut with the rest of the prepared salsa ingredients and season to taste. Place in a serving dish and set aside until ready to serve.
When the ribs are cooked, set the oven to gas 6, 200°C, fan 180°C. Peel the sweet potato and slice in half along its length. Cut each half into 3/4in (2cm) thick slices and add to the pot. Cover and simmer gently for about 10 minutes.
Remove the pot from the heat. Return the sausages to it and add the rinsed and drained pinto beans. Place in the preheated oven, uncovered, on the middle shelf, for 10 minutes. Reduce the heat to gas 4, 180°C, fan 160°C for 10-20 minutes until bubbling and nicely browned on top. Ensure the sausages are cooked through and the sweet potato is tender.
While the stew is cooking, prepare the polenta. Bring the coconut milk and 400ml (14fl oz) water to the boil. Reduce the heat to low and slowly add the cornmeal or polenta. Whisk frequently to prevent lumps forming and it sticking to the bottom. It will take about 10 minutes until tender. Add the corn and about a third of the Parmesan, and season to taste.
To serve, place the polenta in a serving dish. Top with the butter and scatter over the rest of the Parmesan. Remove the pot from the oven and serve with the polenta and salsa.
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