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Crackling roast pork with beans, rosemary & artichokes

A sharing plate of crackling roast pork with beans, rosemary & artichokes

Crackling roast pork with beans, rosemary & artichokes

Name: Crackling roast pork with beans, rosemary & artichokes
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8
Ingredients: 2.2kg boneless pork shoulder; 1 ½ tbsp sea salt flakes; 1 tbsp fennel seeds; ½ tsp chilli flakes; 1 lemon zested, ½ juiced; 4 banana shallots halved; 300ml white wine; 2 x 400g cans cannellini beans; 3 rosemary sprigs; 400g can artichokes halved; 1 low-salt chicken stock cube; wilted greens to serve; olive oil for drizzling

Esther Clark

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 3 hrs

plus overnight marinating

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Make this easy roast pork Sunday lunch number that’s served with hearty braised white beans instead of roasted veg, cutting down on your washing-up

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Ingredients

Nutrition

Units:

MetricUS

2.2kg boneless pork shoulder
1 ½ tbsp sea salt flakes
1 tbsp fennel seeds
½ tsp chilli flakes
1 lemon

zested, ½ juiced
4 banana shallots

halved
300ml white wine
2 x 400g cans cannellini beans
3 rosemary sprigs
400g can artichokes

halved
1 low-salt chicken stock cube
wilted greens

to serve
olive oil

for drizzling

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Nutrition: Per serving (8)

kcal571
fat30g
saturates10g
carbs11g
sugars3g
fibre5g
protein55g
salt3.5g

Method

step 1

The night before cooking, score the skin of the pork using a sharp knife. Combine the salt, fennel seeds, chilli and lemon zest in a bowl, and rub over the pork using your hands, getting it into the cuts. Put in a roasting tin, cover and chill overnight.
step 2

Heat the oven to its highest setting for 30 mins, then roast the pork for 20 mins. Tip in the shallots and wine. Lower the heat to 180C/160C fan/gas 4 and cook for a further 2 hrs. Pour the liquid from the tin carefully into a saucepan. Turn the oven back up to its highest setting and cook for 30 mins more until the pork skin is crackled. For gently blushing pink pork, cook for another 5 mins – it can burn easily so keep an eye on it. Leave to rest, covered, for 30 mins.
step 3

Stir the beans, along with the liquid from the cans, into the pan with the reserved roasting juices. Add the rosemary and artichokes, then crumble in the stock cube and simmer, uncovered, for 15 mins.
step 4

Carve the pork and serve with the beans and greens, dressed with the lemon juice and olive oil.

Recipe from Good Food magazine, September 2023

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