Pork and beans
Prep
30m
Cook
3h
36m
serves
4
Pork and beans
“A rich stew of two of my favourite things, braised smoked pork and preserved beans. This makes a hearty side or a meal all of its own,” says Aaron Turner. This is an edited extract from The Hot Chicken Project by Aaron Turner (Hardie Grant, $48).
Ingredients (11)
- 100ml extra virgin olive oil
- 1 onion, finely chopped
- 400g smoked pork hock
- 80g tomato paste
- 1 cup (250ml) Massel Chicken Style Liquid Stock
- 50ml Worcestershire sauce
- 1/3 cup (80ml) molasses or black treacle
- 1 tbs brown sugar
- 1 tbs Dijon mustard
- 500g canned white beans, drained
- 1 bunch flat-leaf parsley, roughly chopped
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Heat the olive oil in a large heavy-based saucepan with a lid over low heat. Add the onion and cook, stirring occasionally, for 5-6 minutes until beginning to soften. Add the pork hock, cover with lid and cook, stirring onion frequently, for 30 minutes. Add a splash of water to keep onion from burning.
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2.Meanwhile, whisk together the tomato paste and chicken stock in a bowl. Add the Worcestershire sauce, molasses, brown sugar and mustard to the pan. Stir in stock mixture, season, increase heat to medium and bring to a simmer. Reduce heat to low, cover and simmer for 2-2 hours 30 minutes until the meat comes away from the bone. Shred meat and place in a bowl with braising mixture. Discard bones and skin.
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3.Preheat oven to 180oC.
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4.Transfer the beans to a 3L-capacity ovenproof dish. Spoon the shredded pork mixture over the beans, transfer to the oven and cook, uncovered, for 30 minutes or until thickened and sticky. Stir through the parsley and season with salt and white pepper. Serve immediately.
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