Harissa-Rubbed Pork Shoulder With White Beans And Chard
Servings 6 people
- 1.8 kg pork shoulder boneless
- 125 g harissa paste
- 60 ml malt vinegar
- 3 tbsp tomato paste
- 3 tbsp light brown sugar
- 4 cloves garlic
- 2 tins cannellini beans drained and rinsed
- 1 bunch chard torn into bite-sized pieces
- 1 preserved lemon deseeded, thinly sliced
- 1 handful coriander chopped
- 1 lemon sliced
- Preheat oven to 180°C/160°C fan/gas 4. Season the pork with salt and pepper and place in a large casserole dish.
- Combine the harissa paste, vinegar, tomato paste, sugar and garlic in a medium bowl. Smear the harissa mixture all over the pork, getting into all the nooks and crannies. Add 375ml water to the pot, place the lid on and transfer to the oven. Cook until the pork is nearly falling-apart tender, 3-4 hrs.
- Remove the lid. Add the beans, and season with salt and pepper. Increase the oven temperature to 215°C/195°C fan/gas 7 and return the pot to the oven, uncovered. Roast until the beans have soaked up all the liquid and the top of the pork is deeply golden brown, 40-45 mins.
- Transfer the pork to a cutting board. Add the chard and preserved lemon to the beans and stir to wilt the leaves. Cut the pork into slices 1cm thick; if it starts to shred, that’s fine. Transfer the beans and greens to a large serving plate and place the pork on top. (Or place the pork back in the pot and serve directly from there.) Scatter with coriander and serve the lemon and couscous alongside.