Thursday, 20 December 2012

Recipe - Slow Roast Pork with White Beans

One of my favourites returned from Italy. This called for fanfare and celebration so we had a dinner. Our first dinner together for six months! I was very sentimental about it all and determined not to screw up dinner. I thought the safest bet would be to cook a meat really, really slowly so that there was no chance of dinner being either horribly late or dry or a total disaster (like the rabbit incident). Pork seemed like the most appropriate slow roast venture. And to make things a little less boring, I thought I'd choose a cut I'd never tried before and cook it in a style I'd never tried before. Shoulder! Italian style! (By Italian style I really just mean with tomato and rosemary and white beans.) I was a little disappointed with the result, I think the pork could've benefitted from a little honey glaze for the last hour of cooking. Or perhaps a bit more onion simmered slowly in the beans to add more sweetness. Still, the crackling was crackly and people finished their beans so it can't have been too bad.

Slow roasted pork shoulder with simmered white beans
Pork shoulder
Sage, chopped
7 cloves garlic, finely chopped
4 tomatoes, quartered

Score the fatty side of the pork shoulder with a knife.
Rub scores with salt and pepper.
Place in the oven at gas mark 7 for half an hour.
Wrap in two sheets of foil and roast for a further four and a half hours at gas mark 4 for a further four and a half hours.
After the cooking time, skim off all fat, remove oil, scatter over the garlic, sage and tomatoes then return to the oven, uncovered, for a further hour.

1 onion, finely chopped
4 cloves garlic, chopped
Few sprigs thyme
Handful sage, chopped
Dried rosemary
1 can cherry tomatoes
White wine
Cannellini beans

In a little of the oil skimmed off from the pork, fry the onion and garlic for fifteen minutes on a low heat.
Add the beans, herbs, wine and tinned tomatoes and simmer for thirty mins.

I served this with crusty bread and fresh salad.

1 comment: