1. Remove the diced pork from the fridge 30 minutes before cooking and season lightly.
2. Heat the oven to 150°C fan.
3. Place a heavy casserole over a medium heat and add the bacon cubes. Cook gently until the fat renders and the bacon takes on light colour.
4. Remove the bacon with a slotted spoon and set aside.
5. Increase the heat slightly and brown the diced pork in the bacon fat (add olive oil only if needed). Work in batches. Remove and set aside.
6. Add the onions and carrots to the pot with a pinch of salt and cook gently for 10–12 minutes until softened.
7. Add the garlic, bay and thyme and cook for 1 minute until fragrant.
8. Stir in the chopped tomatoes and stock, scraping up the pan juices.
9. Return the pork and bacon to the pot, then add the beans.
10. Bring to a gentle simmer, cover and place in the oven.
11. Cook for 2½–3 hours, stirring once or twice, until the pork is tender and the sauce has thickened naturally.
12. Taste and adjust seasoning carefully, then remove the bay and thyme before serving.

Multi-Cooker Option (Ninja Foodi MAX)

1. Render the bacon on Sauté → Medium until lightly coloured. Remove and set aside.
2. Brown the diced pork in the bacon fat. Remove.
3. Soften onions and carrots, then add garlic and herbs.
4. Add tomatoes, stock, pork, bacon and beans.
5. Pressure cook on High for 40 minutes, then allow 15 minutes natural release.
6. Simmer uncovered on Sauté for 10–15 minutes to settle the sauce.