Pork shoulder with tarragon and borlotti beans
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- olive oil
- 2 onionfinely chopped
- 2 stalks celeryfinely diced
- 3 cloves garliccrushed
- 2 carrotshalved
- 1 kg pork shouldercut into chunks
- 2 tbsp plain flour
- 300ml white wine
- 2 bay leaves
- 2 sprigs thyme
- a bunch tarragonchopped
- 2 x 400g tins borlotti beansrinsed and drained
- 150ml double cream
garlic, sage and time potatoes
- 1 kg Maris piper or King Edward potatoespeeled and cut into 3cm cubes
- 2 tbsp olive oil
- 2 cloves garlicfinely chopped
- chopped to make 1 tbsp thyme leaves
- chopped to make 2 tbsp sage
Nutrition:
- kcal733
- fat36.8g
- saturates147g
- carbs50g
- sugars7.9g
- fibre10.2g
- protein37.2g
- salt0.3g
Method
step 1
Heat 2 tbsp oil in a large casserole or heavy based pan on a medium heat. Fry the onion and celery for a few minutes, until tender, then add the garlic and the carrot pieces.
step 2
Fry for a minute then add the pork, and fry until opaque but not taking on too much colour. Sprinkle over the flour and let it sit for 30 seconds, then stir into the other ingredients.
step 3
Pour over the wine and add the bay, thyme and half of the tarragon. Bring to a simmer and season well. Top up with water so the meat is covered, cover with a lid, and simmer for 2-2½ hours until the meat is tender.
step 4
Heat the oven to 200C/fan 180C/gas 6. Toss the potatoes with the oil and tip onto a baking tray. Season well with salt and pepper, and roast for 20 minutes. Toss the potatoes with the garlic and herbs and roast again for 15-20 minutes until golden and crunchy.
step 5
Add the borlotti and cream to the pork and simmer for 20 minutes. Remove the carrot, bay and thyme, stir in the remaining tarragon and serve with the roasties.
