Chef John's Pork and Beans and Greens
Ingredients1 h 45 m servings 510 cals
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Place pork chunks into a large roasting pan and spoon paste over meat; toss until meat coated.
- 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.
- 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.
- 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.
Per Serving: 510 calories; 33.5 g fat; 16.4 g carbohydrates; 34.8 g protein; 119 mg cholesterol; 1030 mg sodium. Full nutrition
ReviewsRead all reviews 9
I used a combo of escarole & arugula. And used A LOT more greens since they cook down so much. This was delicious and the family loved it!
this recipe was amazing! I used spinach instead of arugula and used 2 cans of beans
This meal was absolutely fabulous and super simple to make, would be great for company because it is so low maintenance. I trimmed most of the fat from the pork chunks to make it a little more...
Simple and DELICIOUS! Pork had lovely flavor and greens were bright and flavorful. Absolutely loved it, will make it again.
Awesome! Only change was I used spinach and some kale instead of arugula cuz it's what we had on hand already. I might cut back on the hot pepper flakes a bit next time (for my wife) but I lov...
This was SO good. My local store did not have arugula (mature or baby...) so instead I made some of Chef John's creamed spinach to go under the beans and meat. It was delicious. This made eno...
excellent recipe - perfect proportions - but the arugula is a bit bitter for our taste - not sure what else it would go with.