Chef John'S Pork And Beans And Greens Recipe

Name: Chef John'S Pork And Beans And Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons salt; 1 teaspoon ground black pepper; 1 teaspoon ground cumin; 1/2 teaspoon dried rosemary; 1/2 teaspoon fennel seeds; 1/2 teaspoon red pepper flakes; 1/2 teaspoon dried oregano; 2 cloves garlic, sliced; 1 1/2 tablespoons brown sugar; 1 tablespoon wine vinegar; 1 tablespoon olive oil; 4 pounds boneless pork shoulder roast, cut into large pieces; 1 tablespoon olive oil; 2 cloves garlic, sliced; 1 (14 ounce) jar cannellini beans, drained and rinsed; salt to taste; 1 pinch red pepper flakes, or to taste; 1 lemon, juiced; 2 tablespoons chicken stock; 1 large bunch of fully grown arugula leaves

Servings: persons

2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/2 teaspoon dried rosemary
1/2 teaspoon fennel seeds
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
2 cloves garlic, sliced
1 1/2 tablespoons brown sugar
1 tablespoon wine vinegar
1 tablespoon olive oil
4 pounds boneless pork shoulder roast, cut into large pieces
1 tablespoon olive oil
2 cloves garlic, sliced
1 (14 ounce) jar cannellini beans, drained and rinsed
salt to taste
1 pinch red pepper flakes, or to taste
1 lemon, juiced
2 tablespoons chicken stock
1 large bunch of fully grown arugula leaves

1
Preheat oven to 350 degrees F (175 degrees C).
2
Grind salt, black pepper, cumin, rosemary, fennel, red pepper flakes, and oregano to a coarse powder using a mortar and pestle. Add 2 cloves garlic and mash to a paste. Mix in brown sugar, wine vinegar, and 1 tablespoon olive oil; stir until paste is thoroughly combined.
3
Place pork chunks into a large roasting pan and spoon paste over meat; toss until meat coated.
4
Bake pork in the preheated oven for 1 hour; flip pork chunks and continue cooking until outside of meat has a browned crust, about 30 more minutes. Set aside and keep warm.
5
Pour 1 tablespoon olive oil into a skillet, place over medium heat, and add 2 sliced cloves of garlic; cook until garlic begins to sizzle, 1 minute. Stir beans into skillet and season with salt and red pepper flakes to taste; cook and stir until beans are heated through and coated with oil, 3 to 4 minutes. Pour in lemon juice and chicken stock and bring to a simmer. Mix arugula leaves into bean mixture and cook just until leaves are bright green, about 1 minute. Turn off heat and let mixture stand to allow arugula to wilt, about 1 more minute.
6
Place wilted arugula into the bottom of a serving bowl and top with beans and a chunk of caramelized pork; drizzle juices over meat to serve.

1257

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon ground cumin, 1/2 teaspoon dried rosemary, and more.

Yes, Chef John'S Pork And Beans And Greens falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chef John'S Pork And Beans And Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions