In a large casserole heat one tablespoon of olive oil. Add the pork and fry until golden. Remove the pork from the pot and set aside.
Add the chopped chorizo to the pan and fry until crisp. Remove from the pan and set aside along with the pork.
Add the remaining tablespoon of olive oil to the casserole and fry the onion and fennel until soft (around 5 minutes.)
Return the pork and chorizo to the casserole, give everything a good stir.
Add the white wine and simmer briskly for a couple of minutes.
Pour in the chicken stock, followed by the lemon juice, zest and sugar.
Cover and reduce the heat to a steady, slow simmer. Cook for an hour and a half, or until the pork is very tender.
Add the drained butter beans and capers, cook for another 10 minutes.
Check for seasoning and add accordingly.
Garnish with snipped chives and a drizzle of olive oil.
Recipe reprinted with permission of The Muddled Pantry
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