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Braised Pork with White Beans Kale and Winter Tomatoes

Western.Chefs's picture
  Dried white beans 2 Cup (32 tbs) (Small)
  Olive oil 6 Tablespoon, divided
  Boneless pork shoulder roast 1
  Salt To Taste
  Pepper To Taste
  Carrots 2 , coarsely chopped
  White onions 2 , coarsely chopped
  Celery stalks 1 , coarsely chopped
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Canned stewed tomatoes 16 Ounce (1 can)
  Tomato paste 1⁄2 Cup (8 tbs)
  Chicken stock 8 Cup (128 tbs)
  Garlic bulb 2 , cut in half (plus 4 minced garlic cloves)
  Fresh thyme 1 Tablespoon, chopped
  Kale 1 Pound, leaves torn into bite-size pieces (1 bunch)

1) In a bowl, soak the beans in water overnight; drain.
2) In a pot, cook the beans in salted water for about 1 hour until tender.
Keep aside.
3) Drain and reserve the juice from stewed tomatoes; coarsely chop the tomatoes and keep aside.
4) Preheat the oven to 350°F.

5) In a large ovenproof casserole, heat 2 tablespoons oil over a medium-high heat.
6) Season the pork with salt and pepper and sear in hot oil until evenly browned.
7) Remove the pork from pan; pour off the drippings, reserving a few teaspoons.
8) Stir in the carrots, onions and celery; stir frequently and cook until the vegetables are browned.
9) Stir in the vinegar and cook for about 1 minute.
10) Then stir in the drained juice from stewed tomatoes, tomato paste, chicken stock, garlic bulbs and thyme.
11) Bring the liquid to a simmer and add the pork shoulder.
12) Place the casserole in oven, and cook uncovered, for 1 1/2 to 2 hours turning the pork several times, until pork is very tender.

13) Remove the pork from the casserole and place the casserole with braising juices on the stove top over a high heat.
14) Boil rapidly until the liquid is reduced to 4 cups; strain.
15) In a large saute pan, heat the remaining 1/4 cup olive oil over a medium heat.
16) Stir in the kale and saute for 1 minute.
17) Stir in 4 minced garlic cloves, reserved stewed tomatoes and white beans.
18) Pour in the strained braising liquid and simmer for about 5 minutes until kale wilts.
19) Season with salt and pepper to taste.

20) Serve the Braised Pork with White Beans Kale and Winter Tomatoes immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Winter
Preparation Time: 
15 Minutes
Cook Time: 
200 Minutes
Ready In: 
215 Minutes

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 609 Calories from Fat 190

% Daily Value*

Total Fat 22 g33.1%

Saturated Fat 3.8 g18.8%

Trans Fat 0 g

Cholesterol 16.9 mg5.6%

Sodium 785.4 mg32.7%

Total Carbohydrates 77 g25.6%

Dietary Fiber 15.1 g60.4%

Sugars 16 g

Protein 32 g64.3%

Vitamin A 311.9% Vitamin C 184.3%

Calcium 34.1% Iron 63%

*Based on a 2000 Calorie diet

Braised Pork With White Beans Kale And Winter Tomatoes Recipe