Sweat the thinly sliced onions, the celery, garlic, ginger and spices gently in the olive oil in a large pot.

Meanwhile sear the pork in a very hot heavy bottomed frying pan or dutch oven in batches and add to the onion and spice mixture as they brown on all sides.
(Don't skip this step as it makes a huge difference to the flavour)

Chop up the vegetables and add to the pot.

Add the passata, beans and white wine and all the other ingredients.

Simmer on a very low heat stirring occasionaly and top up with water from time to time if it seems to be drying out. Cook for an hour.

Serve with soured cream and freshly chopped coriander leaves.