Roast Pork Shoulder with Bean Stew

Slow-cooked and deeply comforting, this is the kind of dish where pork really shines. Our pigs are reared slowly and with care, building the fat and flavour that make all the difference when it comes to long, gentle cooking. Roasted until rich and tender, then paired with a soft, savoury stew of white beans, leeks and smoked bacon, this is proper winter food.

Serves: 6

Total time: about 3½ hours

Low & slow, big reward.

Ingredients

Pork

• 1.4–1.6 kg pork shoulder bones and rolled
• 2 tsp sea salt
• 1½ tsp black pepper
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 2 tbsp olive oil

Stew Base

• 250 g smoked streaky bacon or pancetta, diced
• 3 large onions, thinly sliced
• 4 leeks, washed well, sliced into 1 cm rounds
• 6 cloves garlic, sliced
• 3 bay leaves
• 1 tbsp tomato paste
• 200 ml dry white wine (optional but excellent)
• 1.5 litres chicken stock (hot)

Beans

• 3 × 400 g tins cannellini or butter beans, drained and rinsed (or 500 g dried beans soaked overnight and cooked until tender)

Herbs & Finish

• 1 small bunch thyme
• 1 tsp sugar (balances sweetness of onions)
• Salt & pepper to taste
• Splash of apple cider vinegar or lemon juice

Method

1. Season & Brown the Pork

Preheat oven to 210 °C

Mix salt, pepper, smoked paprika and thyme. Rub all over pork meat and just salt on the skin, make sure that the skin is scored

• roast pork for 20 mins at 210c
• then turn down to cook at 160c for 2 hours or until the centre of the meat hits 60c
• Allow meat to rest for 45min and remove string ready to for caving

2. Build the Bacon & Onion Base

In the same pot:

• Add bacon and cook until fat renders and edges crisp.
• Add onions with a pinch of salt and cook 15–20 minutes on medium-low until soft, golden and jammy.
• Add leeks and garlic, cook 5 minutes more.
• Stir in tomato paste and sugar, cook 1 minute.

3. Deglaze & Assemble

Pour in white wine, scrape up all the sticky goodness.

Add:

• Bay leaves
• Thyme bunch
• Stock
• Beans

Liquid should just cover everything.

Bring to a gentle simmer.

4. Slow Cook

Cover and transfer to oven for 45 mins

• Taste and season with salt, pepper and a splash of vinegar or lemon.
• If too brothy, simmer uncovered on stove 10–15 minutes to thicken.