Chef John's Pork and Beans and Greens recipe
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Ingredients
- 2 teaspoons salt 1 teaspoon ground black pepper 1 teaspoon ground cumin ½ teaspoon dried rosemary ½ teaspoon fennel seeds ½ teaspoon red pepper flakes ½ teaspoon dried oregano 2 cloves garlic, sliced 1 ½ tablespoons brown sugar 1 tablespoon wine vinegar 1 tablespoon olive oil 4 pounds boneless pork shoulder roast, cut into large pieces 1 tablespoon olive oil 2 cloves garlic, sliced 1 (14 ounce) jar cannellini beans, drained and rinsed salt to taste 1 pinch red pepper flakes, or to taste 1 lemon, juiced 2 tablespoons chicken stock 1 large bunch of fully grown arugula leaves
Nutrition Info
- 510.5 caloriescarbohydrate: 16.4 gcholesterol: 119 mgfat: 33.5 gfiber: 3.7 gprotein: 34.8 gsaturatedFat: 11.1 gservingSize: -sodium: 1029.7 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Pork and Beans and Greens
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Grind salt, black pepper, cumin, rosemary, fennel, red pepper flakes, and oregano to a coarse powder using a mortar and pestle. Add 2 cloves garlic and mash to a paste. Mix in brown sugar, wine vinegar, and 1 tablespoon olive oil, stir until paste is thoroughly combined.
Place pork chunks into a large roasting pan and spoon paste over meat, toss until meat coated.
Bake pork in the preheated oven for 1 hour, flip pork chunks and continue cooking until outside of meat has a browned crust, about 30 more minutes. Set aside and keep warm.
Pour 1 tablespoon olive oil into a skillet, place over medium heat, and add 2 sliced cloves of garlic, cook until garlic begins to sizzle, 1 minute. Stir beans into skillet and season with salt and red pepper flakes to taste, cook and stir until beans are heated through and coated with oil, 3 to 4 minutes. Pour in lemon juice and chicken stock and bring to a simmer. Mix arugula leaves into bean mixture and cook just until leaves are bright green, about 1 minute. Turn off heat and let mixture stand to allow arugula to wilt, about 1 more minute.
Place wilted arugula into the bottom of a serving bowl and top with beans and a chunk of caramelized pork, drizzle juices over meat to serve.