Pic of Slow-cooked pork in beer with beans and greens

Slow-cooked pork in beer with beans and greens

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Meat mains

Slow-cooked pork in beer with beans and greens

Main Serves 7 3h 15 min
This is a delectable, well-balanced one-pot pork dinner. The greens and beans absorb the taste of the meat beautifully. It calls for a long cooking time, but it's quick to get into the oven, and once it's there no little further attention is needed.


  • oil for frying, e.g. vegetable or sunflower
  • 1.5kg pork joint suitable for slow cooking, e.g. shoulder or neck
  • 2 onions, sliced
  • 3-4 rashers streaky bacon, finely chopped
  • 3 garlic cloves, crushed
  • 2 tsp caraway seeds (or fennel seeds, or a mix of the two)
  • 350ml beer
  • 350ml chicken stock
  • 200g dried haricot (or other white) beans, rinsed and drained
  • 300g kale or cabbage, tough stalks removed, leaves shredded
  • salt and pepper


Prep time: 15 min
Cooking time: 3h
  • Step 1

    Preheat oven to 160°C/Gas 3.
  • Step 2

    In a large, flameproof casserole, heat about 1-2 tablespoons of oil and fry the pork on all sides until browned. Remove and leave to one side.
  • Step 3

    Add the onion and bacon, and fry until the bacon starts to brown. Add the garlic, caraway or fennel seeds and fry for another minute.
  • Step 4

    Return the pork to the pan, add the beer, stock and beans, and then season.
  • Step 5

    Bring to the boil, cover and transfer to the oven. Cook for about 2-2½ hours, until the meat and beans are tender.
  • Step 6

    Add the greens and cook on the hob, stirring occasionally, for a few more minutes, until they have wilted. Check seasoning and serve.

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