Name: Pork with beans and beer
Cook time: 160 min
Total time: 160 min
Yield: 8
Ingredients: 3 clove garlic, crushed; 1/2 teaspoon freshly ground black pepper; 1.8 kilogram pork neck; 1 tablespoon olive oil; 3 rindless bacon slices, chopped finely; 2 brown onions, sliced thinly; 2 teaspoon caraway seeds; 1 1/2 cup (375ml) beer; 1 cup (200g) dried haricot beans; 1 1/2 cup (375ml) chicken stock; 1/4 white cabbage, shredded finely

Pork with beans and beer

A classic of American frontier cookery, pork and beans makes a fabulous weekend lunch or dinner dish in the middle of winter.

Serves 8

Cook

2H 40M

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Ingredients

3 clove garlic, crushed

1/2 teaspoon freshly ground black pepper

1.8 kilogram pork neck

1 tablespoon olive oil

3 rindless bacon slices, chopped finely

2 brown onions, sliced thinly

2 teaspoon caraway seeds

1 1/2 cup (375ml) beer

1 cup (200g) dried haricot beans

1 1/2 cup (375ml) chicken stock

1/4 white cabbage, shredded finely

Method

1.Rub combined garlic and pepper all over pork.Secure pork with kitchen string at 2cm (¾-inch) intervals to make an even shape.

2.Heat oil in a large flameproof baking dish; cook pork until browned all over. Remove from dish.

3.Cook bacon, onion and seeds in same dish, stirring, until onion is soft and bacon is browned lightly.

4.Return pork to dish with beer, beans and stock; simmer, covered, 2 hours or until beans and pork are tender. Remove pork from dish. Add cabbage; cook, stirring, until just wilted.

5.Serve pork with bean mixture.

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Ingredients

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