Lifestyle
Braised pork with butter beans and mushrooms recipe
Tender braised pork, slowly cooked until it falls apart, pairs perfectly with earthy mushrooms and creamy butter beans.
Ingredients
- 500 g lean pork fillet cut into chunky cubes
- 400 g portabellini mushrooms sliced
- 300 g leeks washed & sliced
- 2 cloves garlic minced
- 3-5 sprigs fresh thyme
- 1 tbsp stoneground wholemeal flour
- 500 ml low-sodium chicken stock
- 400 g tin butter beans rinsed & drained
- 200 g Swiss chard roughly chopped
- 1 lemon zest and juice
- cold-pressed extra virgin olive oil or avocado oil for cooking
- fresh mint leaves
- salt and pepper to taste
Method
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Preheat oven to 200˚C. Heat a drizzle of cold-pressed extra-virgin olive oil in an oven-safe frying pan or spray it lightly with cooking spray.
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Season the pork cubes with a little salt and pepper. Sear until the cubes are golden. Remove from the pan and set aside.
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Add mushrooms to the pan and cook, stirring occasionally, until well browned. Season lightly with salt and pepper. Remove from the heat and set aside with the pork.
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Sauté the leeks until soft. Use a lid to create steam and help cook the leeks without needing extra oil. Once softened, add the garlic and thyme and cook for a minute until fragrant.
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Scatter the flour over the vegetables and mix it in well.
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Pour in the chicken stock and butter beans. Stir well and then bring to a boil.
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Reduce heat to a simmer and add the pork and mushrooms back into the pan. Add the Swiss chard and mix through.
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Transfer to the oven and cook for about 10 minutes until the pork is just cooked through and the leeks are very tender.
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Remove from the oven and stir through the lemon juice and lemon zest. Taste to adjust seasoning.
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Scatter the dish with mint leaves.
