Diva Tasting: PORK N GREENS ITALIANO

One of my old aunties sent me this a long time ago.  I hope you enjoy.

PORK N GREENS ITALIANO

Ingredients:

  • 2 Teaspoons Salt
  • 1 Teaspoon Ground Black Pepper
  • 1 Teaspoon Ground Cumin
  • 1/2 Teaspoon Dried Rosemary
  • 1/2 Teaspoon Fennel Seeds
  • 1/2 Teaspoon Red Pepper Flakes
  • 1/2 Teaspoon Dried Oregano
  • 2 Cloves Garlic, Sliced
  • 3 Tablespoon Balsamic Vinegar
  • 2 Tablespoon Olive Oil
  • 4 Pounds Boneless Pork Shoulder Roast, Cut Into Large Pieces
  • 1 Tablespoon Olive Oil
  • 2 Cloves Garlic, Sliced
  • 1 (14 Ounce) Jar Cannellini Beans, Drained And Rinsed
  • Salt To Taste
  • 1 Pinch Red Pepper Flakes, Or To Taste
  • 1 Lemon, Juiced
  • 2 Tablespoons Chicken Stock
  • 1 Large Bag Of Fully Grown Swiss Chard Chopped

Directions:

  1. Preheat oven to 350 degrees F.
  2. 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 vinegar, and 1 tablespoon olive oil; stir until paste is thoroughly combined.
  3. Place pork chunks into a large roasting pan and spoon paste over meat; toss until meat coated.
  4. 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.
  5. 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 chard into bean mixture and cook just until leaves are bright green, about 1 minute. Turn off heat and let mixture stand to allow greens to wilt, about 1 more minute.
  6. Place wilted greens into the bottom of a serving bowl and top with beans and a chunk of caramelized pork; drizzle juices over meat to serve.
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