Page title and description

Meat mains
Slow-cooked pork in beer with beans and greens
Ingredients
- 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
Method
Prep time:
15 min
PT15M
Cooking time:
3h
PT3H
-
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.