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Red wine braised pork with white beans
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2 tbsp olive oil
2 x packs essential Waitrose 4 British Pork Shoulder Steaks
1 onion, finely chopped
3 carrots, peeled and finely chopped
6 cloves garlic, peeled and crushed
1 tbsp dried thyme
15g pack oregano, leaves stripped
3 bay leaves, bruised
4 tbsp tomato purée
300ml red wine
400g can plum tomatoes
2 tbsp brown sugar
400g can cannellini beans, drained and rinsed
400g can haricot beans, drained and rinsed
25g pack flat leaf parsley, finely chopped
Grated Parmigiano Reggiano to serve
1. Heat a large sauté pan, add the oil and seal the pork steaks on each side in 2 batches until golden. Remove from the pan and set aside.
2. Add the onion and carrots to the pan and cook until softened, add the garlic and cook for another minute. Stir in the herbs, followed by the tomato purée and cook for a further minute before adding the wine, tomatoes and sugar. Bring to a boil and return the pork to the pan, place a lid on and simmer gently for about 2 hours, or until the pork is tender.
3. Add the drained beans in the last 30 minutes and add a dash of water if it looks a little dry. Finish with chopped parsley and grated Parmigiano Reggiano. Serve with plenty of toasted ciabatta to dunk.
Typical values per serving:
This recipe was first published in February 2016.