Braised Pork with White Beans Kale and Winter Tomatoes Recipe
Ingredients
| Small dried white beans - 2 cups | ||
| Olive oil - 2 tablespoons plus 1/4 cup, divided | ||
| Boneless pork shoulder roast - 1 | ||
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Carrots | 2 | |
| White onions | 2 | |
| Celery - 1 stalk, coarsely chopped | ||
| Balsamic vinegar | 1/4 Cup (16 tbs) | |
| Stewed tomatoes | 1 Can (10oz) | |
| Tomato Paste | 1/2 Cup (16 tbs) | |
| Chicken stock | 8 Cup (16 tbs) | |
| Garlic - 2 whole bulbs, cut in half, plus 4 minced garlic cloves | ||
| Thyme | 1 Tablespoon, chopped | |
| Kale - 1 bunch, leaves torn into bite-size pieces | ||
Directions
GETTING READY
1) In a bowl, soak the beans in water overnight; drain.
2) In a pot, cook the beans in salted water for about 1 hour until tender.
Keep aside.
3) Drain and reserve the juice from stewed tomatoes; coarsely chop the tomatoes and keep aside.
4) Preheat the oven to 350°F.
MAKING
5) In a large ovenproof casserole, heat 2 tablespoons oil over a medium-high heat.
6) Season the pork with salt and pepper and sear in hot oil until evenly browned.
7) Remove the pork from pan; pour off the drippings, reserving a few teaspoons.
8) Stir in the carrots, onions and celery; stir frequently and cook until the vegetables are browned.
9) Stir in the vinegar and cook for about 1 minute.
10) Then stir in the drained juice from stewed tomatoes, tomato paste, chicken stock, garlic bulbs and thyme.
11) Bring the liquid to a simmer and add the pork shoulder.
12) Place the casserole in oven, and cook uncovered, for 1 1/2 to 2 hours turning the pork several times, until pork is very tender.
FINALIZING
13) Remove the pork from the casserole and place the casserole with braising juices on the stove top over a high heat.
14) Boil rapidly until the liquid is reduced to 4 cups; strain.
15) In a large saute pan, heat the remaining 1/4 cup olive oil over a medium heat.
16) Stir in the kale and saute for 1 minute.
17) Stir in 4 minced garlic cloves, reserved stewed tomatoes and white beans.
18) Pour in the strained braising liquid and simmer for about 5 minutes until kale wilts.
19) Season with salt and pepper to taste.
SERVING
20) Serve the Braised Pork with White Beans Kale and Winter Tomatoes immediately.
1) In a bowl, soak the beans in water overnight; drain.
2) In a pot, cook the beans in salted water for about 1 hour until tender.
Keep aside.
3) Drain and reserve the juice from stewed tomatoes; coarsely chop the tomatoes and keep aside.
4) Preheat the oven to 350°F.
MAKING
5) In a large ovenproof casserole, heat 2 tablespoons oil over a medium-high heat.
6) Season the pork with salt and pepper and sear in hot oil until evenly browned.
7) Remove the pork from pan; pour off the drippings, reserving a few teaspoons.
8) Stir in the carrots, onions and celery; stir frequently and cook until the vegetables are browned.
9) Stir in the vinegar and cook for about 1 minute.
10) Then stir in the drained juice from stewed tomatoes, tomato paste, chicken stock, garlic bulbs and thyme.
11) Bring the liquid to a simmer and add the pork shoulder.
12) Place the casserole in oven, and cook uncovered, for 1 1/2 to 2 hours turning the pork several times, until pork is very tender.
FINALIZING
13) Remove the pork from the casserole and place the casserole with braising juices on the stove top over a high heat.
14) Boil rapidly until the liquid is reduced to 4 cups; strain.
15) In a large saute pan, heat the remaining 1/4 cup olive oil over a medium heat.
16) Stir in the kale and saute for 1 minute.
17) Stir in 4 minced garlic cloves, reserved stewed tomatoes and white beans.
18) Pour in the strained braising liquid and simmer for about 5 minutes until kale wilts.
19) Season with salt and pepper to taste.
SERVING
20) Serve the Braised Pork with White Beans Kale and Winter Tomatoes immediately.
Chef
