Serves 4
Preparation time 10 min
Cooking time 150 min
INGREDIENTS
1.5 kg pork neck (or trimmed loin of pork)
sea salt & freshly ground black pepper
1⁄4 cup Extra Virgin Olive Oil
1 onion, finely chopped
3 cloves garlic, crushed
1 large stalk celery and leaves, chopped
1 cup dry white wine
400g can peeled tomatoes
400g can cannellini beans, drained & rinsed
2 tablespoons fresh sage leaves
100g baby spinach leaves
2 tablespoons Extra Virgin Olive Oil
crusty bread, for serving
METHOD
1 Season pork with pepper. Heat oil in a heavy based casserole dish and brown pork on all sides. Arrange onion, garlic and celery around the meat and sauté for 2 minutes.
2 Add wine, tomatoes and beans, cover and bring to the simmer. Bake covered at 150°C for 2 hours until pork is soft. Remove pork and rest covered in foil.
3 Meanwhile, add sage leaves to pan juices and boil down until reduced by half, season to taste and mix in spinach leaves, stirring until wilted. Stir in Extra Virgin Olive Oil. Carve pork into slices and serve with sauce. Serve with crusty bread.
The Carousel thanks Squeaky Gate for this recipe.
