Pork shoulder with broad beans

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Yes, it has been a while, but no, I didn’t give up. I’m still cooking, taking pictures, and wave my hands funnily when I think of the next menu (or food in general). And that did happen often enough the last few weeks.

But now that I’m here, I can share my experiments with you! Starting with a recipe for broad beans. Ever tried it? I have to admit, it’s probably not everyones taste, even though they contain a lot of nutrients, like proteins, folic acid, sodium and potassium. If you’re curious how it tastes raw, now is the season. Just throw the beans into the salted boiling water, cook for just about 10 minutes and serve with olive oil and herbs.

But this is not the recipe I wanted to share with you today. It also contains the beans, but it takes a little bit more time to prepare. But trust me, it is worth it!

Preparation time: 30min plus time to marinate.   Cooking time: 90min

To serve 4 you need:

ca 600g (1lb 5oz) pork shoulder (you can also use pork chops)

1/2 a glass of dry white wine

1 tbsp olive oil

1 tbsp honey

salt and pepper to taste

2 garlic cloves

For the broad beans

300g (10oz) broad beans

half a bunch of parsley

2 sprigs of mint

balf a bunch of chives

2 tbsp olive oil

1 tbsp lemon juice

Cut the pork shoulder into ca 2 cm (0.7in) thick slices, place them in a casserole dish and season with salt and pepper. Add the garlic cloves, halved. To prepare the marinade add the wine, olive oil and honey. Pour it over the meat and mix. Cover the dish with foil and put in the fridge for at least 2 hours, or overnight.

Pre-heat the oven to 190ºC (375F). Take the foil off, turn the meat and place the pieces next to each other. Cover with lid or aluminium foil and bake in the oven for 1 1/2hr. After that time, take the lid or foil off and bake for another 15min in 220ºC (425F).

You can start preparing the broad beans about 30min before the meat is ready. Cook the beans in salted water for about 15-20min. Drain off and mash them roughly with a fork, or chop with a knife. Add chopped mint and chives, olive oil and lemon juice. Season with salt and pepper if needed. Mix it well. Serve spread over the meat.

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