CHEF JOHN'S PORK AND BEANS AND GREENS

Chef John's Pork and Beans and Greens image

This is my Italian version of pork and beans. As you know, beans and greens are very popular for New Year's in the south, and they say if you eat them, you'll have a very prosperous new year. No guarantees, but it's not going to hurt!

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 1h45m

Yield 6

Number Of Ingredients 20

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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

Steps:

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.

Nutrition Facts : Calories 510.5 calories, Carbohydrate 16.4 g, Cholesterol 119 mg, Fat 33.5 g, Fiber 3.7 g, Protein 34.8 g, SaturatedFat 11.1 g, Sodium 1029.7 mg, Sugar 4.4 g