Heat half the oil in a large pot and fry the meat in batches until golden brown. Remove pork and set aside.
Heat the remaining oil in the same pot. Fry onions, potatoes, celery and carrots with ginger, coriander and bay leaves for a few minutes.
Add stock and meat and simmer with a lid for 1½ hours or until the meat is tender.
Add beans and simmer with a lid for another 15 minutes.
Season with salt and pepper to taste and serve hot with rice, pasta, pap, or samp.