Chef John's Pork and Beans and Greens
Ingredients1 h 45 m servings 510
- 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 16.4 34.8 119 1030 Full nutrition
ReviewsRead all reviews 11
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...
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!
Simple and DELICIOUS! Pork had lovely flavor and greens were bright and flavorful. Absolutely loved it, will make it again.
This is a delicious, company-worthy meal! The only change I had to make was kale (de-stemmed) and a little baby arugula due to lack of availability of more mature arugula. Making this again and ...
Much flavor! Next time I will double the beans and triple the greens. (I had fresh adult spinach leaves). Again, as with all of Cheg John's recipes, there were no leftovers. Good stuff!
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...