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Braised Pork with White Beans,
Smoked Bacon and Kale




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Braised Pork with White Beans,
Smoked Bacon and Kale

Chef Bradley Ogden
Lark Creek Inn, Larkspur, CA

Recipe courtesy All-Clad

2 pounds boneless pork shoulder
2 ounces smoked slab bacon
1 teaspoon freshly ground pepper

1 teaspoon kosher salt
2 tablespoons olive oil
2 stalks celery, cut into 2- to 3-inch pieces
2 small carrots, peeled and cut into
2- to 3-inch pieces
1/2 medium onion, chopped
4 small cloves garlic, peeled (2 cloves
crushed and 2 finely minced)
6 sprigs fresh thyme
(or 1/2 teaspoon dried)
1 bay leaf
3/4 cup small white beans, soaked
overnight in cold water and drained
3/4 cup water
1 1/2 cups chicken stock
2 teaspoons red wine vinegar
1 cup tomato concassée [see below]
1/2 pound fresh kale, collards, or
mustard greens, washed, stemmed,
and coarsely chopped

Trim fat to 1/8 inch on pork butt or shoulder. Tie pork with string to make compact and prevent meat from falling apart while cooking. Cut bacon into 1-inch slices, then across to make 1/4-by-1-inch-long pieces. Season pork with 1/2 teaspoon each pepper and salt. Place 1 tablespoon olive oil in heat All-Clad "Braiser" pan. Add pork and sear on all sides. Pour excess fat out
of the pan, leaving about 1 tablespoon. Reduce heat to medium-low and
add bacon pieces to the pan. Cook until golden brown and slightly crispy.
Add celery, carrots, onion, crushed garlic, thyme and bay leaf. Sauté for
4 to 5 minutes. Add the white beans, water, chicken stock, and red wine
vinegar. Bring to a simmer, then reduce heat and cover with braiser lid.
Cook for 30 to 40 minutes, or until beans are tender. (If the tops of the beans begin to dry out during cooking time, add small amounts of water.)
In a medium-size sauté pan heat the remaining tablespoon olive oil over
medium heat. Add minced garlic and cook for 1 minute without browning.
Add the tomato concassée and cook for 2 to 3 minutes, until tomatoes begin
to render their juice. Add the kale. Cook for 4 to 5 minutes, or until kale is
wilted. Remove pan from heat and set aside. When the beans have finished
cooking, remove the carrots, celery and thyme sprigs from the pan. Add the
tomato-kale mixture. Stir in remaining 1/2 teaspoon salt and pepper. Move the pork to rest on top of the beans and place the pan, with lid, in the oven
to bake for 40 to 60 minutes at 350 degrees F.. Check the pan to add more water if beans begin drying out. Remove from oven when the pork is very
tender. Allow to rest in pan for 5 to 10 minutes. Untie meat and slice into
1/4-inch-thick pieces. Spoon out the beans onto pre-warmed plates. Place
the meat on the beans and serve with any remaining liquid in the pan.

Tomato Concassée

Core two medium-size firm, ripe tomatoes. Make a small "x" on the
bottom of each with a sharp paring knife. Using a medium-size sauce-
pan boil salted water and add the tomatoes to cook for 10 seconds.
Immediately remove tomatoes and immerse in ice water to prevent
further cooking. Peel and cut each tomato in half. Over a bowl, care-
fully squeeze tomato halves to remove seeds and juice, leaving the
tomato intact as much as possible. Reserve seeds and juice for other
cooking. Cut the tomato into 1/4-inch cubes.

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