Ingredients with Measurements:
- 2 pounds boneless pork shoulder, cut into 2-inch pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 cup white wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cans white beans, drained and rinsed
- 1 bunch kale, stems removed and leaves chopped
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Heat olive oil in a Dutch oven over medium-high heat. Add pork and cook until browned on all sides, about 8 minutes.
3. Remove pork from the pot and set aside. Add onion and garlic to the pot and cook until softened, about 5 minutes.
4. Add chicken broth, white wine, tomato paste, thyme, and bay leaf to the pot. Stir to combine.
5. Return pork to the pot and bring to a simmer.
6. Cover the pot with a lid and transfer to the preheated oven. Cook for 2 hours.
7. Remove the pot from the oven and stir in white beans and kale.
8. Return the pot to the oven and cook for an additional 30 minutes, or until the kale is wilted and the pork is tender.
9. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours 30 minutes
Temperature:
Oven temperature: 325°F
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 16g
Carbohydrates: 28g
Protein: 38g
Sodium: 680mg
Fiber: 8g
Sugar: 3g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck roast or lamb shoulder.
- White wine can be substituted with chicken broth or apple cider vinegar.
- White beans can be substituted with cannellini beans or navy beans.
- Kale can be substituted with Swiss chard or spinach.
Variations:
- Add diced carrots and celery to the pot for additional flavor and nutrition.
- Use red wine instead of white wine for a richer flavor.
- Add a can of diced tomatoes for a more tomato-based sauce.
- Add a teaspoon of smoked paprika for a smoky flavor.
Tips and tricks:
- Brown the pork well before braising to develop a rich flavor.
- Use a heavy-bottomed pot to prevent burning and ensure even cooking.
- Remove any excess fat from the pork before cooking to prevent greasiness.
- Add a splash of vinegar or lemon juice at the end of cooking to brighten the flavors.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in bowls with a sprinkle of chopped parsley or chives on top.
Garnishes:
Chopped parsley or chives.
Pairings:
Serve with crusty bread and a green salad.
Suggested side dishes:
Roasted potatoes or steamed rice.
Troubleshooting advice:
- If the pork is tough, it needs to cook longer. Return it to the oven and check every 15 minutes until tender.
- If the sauce is too thin, remove the lid and cook on the stovetop over medium heat until it thickens.
Food safety advice:
- Make sure the pork reaches an internal temperature of 145°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Braised pork with white beans and kale is a classic French dish known as cassoulet. It originated in the south of France and traditionally includes duck or goose confit, sausage, and white beans.
Flavor profiles:
Savory, hearty, and comforting.
Serving suggestions:
Serve with a glass of red wine for a complete meal.
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Taste: Savory, Rich, Herbaceous, Comforting, Hearty