Slow-roasted pork with chorizo and cannellini beans … mmmm yum!
Well today has been a fantastic day already. One of my main jobs in my current PR/Communications role is to write a bi-monthly newsletter. It’s the one aspect of this role I feel really comfortable with, as it’s quite similar to putting together a newspaper (I was a journalist in a previous life). But, that’s what I love about this role, I get to do something so familiar – yet I get to do all this other stuff I have never done before. It’s challenging, but also really exciting.
But, I’m very relieved to finally have all that copy written and am just about ready to send it to the graphic designer.
I also managed to secure tickets to Michael Buble’s Melbourne show. My mother is rapt, to say the least!
And, finally, my boyfriend and I are off to a restaurant tonight, which we have wanted to go to for ages. It’s a little Italian place, which specialises in wood-fired pizza. So, I’ll let you know how that goes too 🙂
But, in the meantime, I thought I’d use my lunch break to share with you a recipe that everyone in my family loved so much, I made it two weekends in a row!! I know, crazy stuff, but I say when you are onto something good, go with it. My mum did request it a third time (for her birthday dinner), but as yummy as it was, I cooked something different instead. Sometimes you can have too much of a good thing!
So this is slow-roasted pork with chorizo and cannellini beans. It is so delicious and full of flavour. The recipe was originally intended for a slow cooker – I don’t have one, I slow roasted it in the oven at about 120C for about 4 to 5 hours. If you are intimidated about the long cooking time – there’s no need to be. I think stress only comes with long preparation times and lots of chopping – this recipe requires neither. Just put everything together, pop it in the oven or slow cooker and you can pretty much forget about it. But do check on it from time to time and give it a baste with the cooking juices and stock from the bottom of the pan.
Slow-roasted pork with chorizo and cannellini beans.
- 1.5kg boneless pork let, or shoulder is good too
- olive oil
- 2 sprigs rosemary
- 2 chorizo sausages, sliced
- 1/4 cup (60ml) chicken stock – more needed if using an oven
- 400g can of cannellini beans, rinsed and drained
- 1 apple, cut into wedges
1. Heat a large non-stick frying pan over medium-high heat and rub the pork with a little olive oil and sprinkle generously with salt and cracked black pepper. Cook the pork, turning occasionally, until browned on all sides. Transfer to a plate.
2. Fry the chorizo in the pan juices, so that they release their flavours and become slightly crispy (but not too much).
3. Place pork in your slow cooker or a cast-iron casserole dish if using the oven, along with the rosemary, chorizo and stock. Cover and cook according to your slow cooker instructions – or in the oven at about 120c for 4 to 6 hours – basting with pan juices every hour or so. If using a smaller cut, it may not need quite as long.
4. Twenty minutes before serving, stir in the beans and apple. Cover and continue to cook. Transfer pork to a plate, cover and rest for 10 minutes, then slice. Serve covered with white beans and chorizo.
I served this with some steamed beans and broccoli. The pan juices are very rich – if you find they are a bit strong – just add some more stock, or water. I found in the oven they also dried up pretty quickly, so just add more stock if you think they may be getting a bit low. You don’t want a burnt syrup on the bottom, afterall! The great thing too is if you aren’t a good carver, you probably won’t need to be with this one. It’s so tender, the meat just crumbled.
Just another note too – my pork had the fat for crackling, but because of the nature of the cooking and the basting, it didn’t go crispy. So, when I added the beans and apple, I removed the fat and stuck it under the grill to make it crisp. It was sooo good!
Would love your feedback on this recipe. I hope it’ll be a favourite for you like it is for me 🙂