Pork Shoulder over White Beans
- Aioli215 ml1,462 kcal
- Cayenne pepper5 g16 kcal
- Cinnamon4 g10 kcal
- Galangal123 g98 kcal
- Margarine42 g301 kcal
- Mint1 bunch13 kcal
- Mustard greens1 bunch41 kcal
- Pork shoulder378 g892 kcal
- Radicchio1 head92 kcal
- Sea salt4 g0 kcal
- White beans147 g490 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender pork shoulder paired with mustard greens and radicchio and white beans, finished with mint and galangal and a hit of cayenne pepper and cinnamon. 1. Pat the pork shoulder dry and season with sea salt, cayenne pepper and cinnamon. 2. Heat margarine in a heavy pan and roast the pork shoulder until it develops a deep golden crust, about 23 minutes. 3. Add mustard greens and radicchio to the pan and cook until just tender, stirring in mint and galangal for fragrance. 4. Cook the white beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of aioli before serving hot.