Pork Shoulder over White Beans

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.