Photo by DΛVΞ GΛRCIΛ on Pexels
Italian Braised Pork Shoulder with Cannellini Beans and Rosemary
Braised pork shoulder in tomatoes and stock with rosemary and bay, then simmered with cannellini beans to thicken.
- 350 g pork shoulder
- 400 g tinned cannellini beans
- 1 whole onion
- 3 whole garlic cloves
- 10 g fresh rosemary
- 400 g tinned tomatoes
- 250 ml chicken stock
- 2 tbsp olive oil
- 5 g sea salt
- 3 g black pepper
- 1 whole bay leaf
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Add to a shopping listHow the shopping list works →- Step 1
Cut pork shoulder into 4cm chunks. Season generously with salt and pepper.
- Step 2
Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Brown pork in batches for 3-4 minutes per side. Set aside.
- Step 3
Dice onion and mince garlic. Add to pot and soften for 3 minutes.
- Step 4
Pour in tinned tomatoes, chicken stock, and add rosemary sprigs and bay leaf.
- Step 5
Return pork to pot, bring to a simmer, cover, and braise for 25 minutes until pork is tender.
- Step 6
Drain and rinse cannellini beans, add to pot, and simmer uncovered for 5 minutes to warm through and reduce sauce slightly.
- Step 7
Taste and adjust seasoning. Serve in bowls with crusty bread.
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