Smoked Pork Shank With White Beans
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
46
Spice
59
Sweetness
45
Sourness
40
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
450 g
Cannellini Bean (dry)2 tbsps
Butter (to taste)2 cloves
Garlic (chopped)680 g
Pork (smoked shank)2 cups
Chicken Stock2 sprigs
Oregano (fresh)2 sprigs
Rosemary (fresh)1 pinch
Red Pepper Flake (to taste)1
SaltDirections:
1
Place cannellini beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight
2
Drain and rinse
3
Melt butter in a heavy pot over medium heat
4
Cook and stir onion in hot butter until translucent, about 5 minutes
5
Add garlic; cook and stir until fragrant, about 1 minute
6
Stir pork shank, water, chicken stock, and bay leaves into onion mixture; bring to simmer, reduce heat to low, cover the pot with a lid, and simmer until flavors blend, about 45 minutes
7
Turn shank over and stir oregano, rosemary, and red pepper flakes into chicken stock mixture; add beans and stir
8
Return mixture to a simmer, cover the pot with a lid, and simmer until beans are almost tender, about 1 hour
9
Simmer uncovered until beans are tender, about 30 minutes more
10
Cool to room temperature, cover the pot, and refrigerate, 8 hours to overnight
11
Spoon accumulated fat from the top of the chilled bean mixture and discard fat
12
Remove pork shank; cut meat into slices and discard bone
13
Stir sliced pork shank, tomato, gremolata, salt, and black pepper into bean mixture over medium heat; cook and stir until heated through, 10 to 15 minutes