Posted: 6th November 2012
Will says:”The humble pork shoulder roast becomes meltingly tender when braised. A bone-in pork picnic roast or boneless pork butt roast can be used interchangeably in this recipe, depending on what is available (but if using a shoulder picnic roast, leave its fat cap on for extra flavour). The Garlic Vinegar Sauce adds a hit of acidity to cut through the richness of the meal. Pass it around so that each person can add it according to taste”
Minutes to Prepare: 2 hours
Number of Servings: 8
2 cups (500 mL) white pea beans or cannellini beans
4 lb (1.8 kg) pork shoulder picnic roast or pork butt roast
1 tsp (5 mL) each salt and pepper
1 tbsp (15 mL) extra-virgin olive oil
3 celery ribs, diced
2 carrots, diced
1 onion, diced
5 cloves garlic, minced
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) dried oregano
1 bay leaf
Garlic Vinegar Sauce:
2 cloves garlic, minced
1/4 cup (60 mL) white wine vinegar
1 pinch salt
1. Rinse and soak beans overnight in three times their volume of water. (Or, for the quick-soak method, bring to boil and boil gently for 2 minutes. Remove from heat, cover and let stand for 1 hour.) Drain.
2. In saucepan, cover beans again with three times their volume of water and bring to boil. Reduce heat, cover and simmer until tender, about 40 minutes. Drain, reserving 2.5 cups (625 mL) of the cooking liquid.
3. Sprinkle pork all over with salt and pepper. In Dutch oven, heat oil over high heat; brown pork all over. Transfer to plate. Drain off all but 1 tbsp (15 mL) of the fat.
4. Add celery, carrots and onion; cook over medium heat until softened and light golden, about 8 minutes.
5. Stir in garlic, thyme, oregano and bay leaf; cook for 2 minutes.
6. Add beans to pan. Return pork and any juices to pan. Add reserved bean cooking liquid; bring to boil.
7. Cover and roast in 350°F (180°C) oven for 2.5 hours. Uncover and roast until tender, about 30 minutes. Transfer pork to cutting board; slice. Season beans with more salt and pepper (if desired). Discard bay leaf.
Garlic Vinegar Sauce: While roasting the meat, in small bowl whisk together garlic, vinegar and salt. Serve with pork and beans.
Click here for more recipes from Will
Do you have a question for Head Chef Will Carvalho? You can email Will directly if you like.
Click here for more information about menus at 41 Portland Place
Click here to get to know 41 Portland Place’s Head Chef Will Carvalho