Adam Liaw’s pork and silverbeet stew

2 tbsp olive oil

2 brown onions, peeled and finely chopped

1 stalk celery, finely chopped

4 cloves garlic, roughly chopped

1.2kg pork belly or shoulder, cut into 3cm cubes

125ml white wine

1 tbsp Dijon mustard

½ tsp dried sage

750ml chicken stock

1 x 400g can white cannellini beans, drained

1 bunch silverbeet, stalks removed and green leaves roughly chopped

150ml thickened cream

salt and pepper, to season

¼ cup parsley, roughly chopped

½ cup freshly grated parmesan, to serve