Cooking the pork for this stew is a slow process, but the rich flavors that result are unparalleled.
By Ruth Kirwan
- 2 lb pork roast or pork shoulder with at least ¼” fat cap
- ¼ cup dark brown sugar
- 3 tablespoons coarse sea salt
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4-5 cloves garlic, minced
- 15.5 can cannellini beans
- 10-12 leaves curly kale, ribs removed and discarded, diced
- 2 cups chicken or vegetable stock
- 2 cups water
- Heat the oven to 300*F. Arrange the pork, fat cap side up, in an ovenproof pot with a tight fitting lid, and rub all over with the sugar and salt. Place the pot on a baking sheet (in case of overspill), place the lid on the pot and roast the pork for 3 and ½ hours. Remove from the oven and allow to cool. When the pork is cool enough to handle, shred it using a fork, discarding (or eating!) any extra fatty pieces.
- Heat the oil in a large pot over medium heat until shimmering. Add the onions and cook until translucent, then add the garlic and cannellini beans, including any juices from the cannellini can. Cook, stirring occasionally, until the garlic has lightened and becomes very fragrant, about 1-2 minutes. Add the kale and stir to mix in with the onions, garlic and beans. Add the shredded pork, then the stock and water and stir to combine.
- Bring to a boil and then reduce the heat to low. Allow the stew to simmer until the water has reduced and the kale has fully wilted, about 1 hour. Serve hot.
- Reheats beautifully; If the stew dries out a bit, add a little bit of water before reheating.
Midwestern transplant living in New York City. I live in a teeny apartment in NYC with my husband, whom I call the Big Man. I'm a food writer, recipe developer and tester, cooking school instructor, and total cheese lover. I'm happiest whenever I'm in front of a hot stove with a wooden spoon in my hand.