I cooked this for dinner on Monday night. As with Sunday’s toad in the hole it seems like a suitable dish for a cold and wet autumn evening. Besides, I love a bit of belly pork – very tasty and tender and it combines well with the beans and sage to make a flavoursome and comforting dish.
A couple of observations – I think I’ll use more liquid next time. This time I used 300ml of liquid as recommended by the recipe – 150 of white wine and 150 of chicken stock. However, as the saucepan I was using was very large that meant that the liquid wasn’t quite deep enough – especially when it came to boiling the potatoes at the end. Next time I think I’ll use 500ml. I also used 3 strips of lemon zest – next time, just one strip I think as it was a little too lemony!
The recipe comes from the book Just One Pot by Lyndsey Bareham which is sadly out of print but is available ‘used and new’ from Amazon. I’d recommend giving it a go if you get the opportunity. Lots of lovely recipes.
1 large unwaxed lemon
300ml of chicken stock, or 150m1 white wine and 150mI of chicken stock
A medium belly pork joint, cut into thick slices
2 large onions, peeled, halved and sliced
15-20 small new potatoes, peeled
2 garlic cloves, finely sliced
1 tablespoon of coriander leaves
1 tablespoon of cooking oil
10 sage leaves, finely chopped
salt and freshly ground black pepper
400g can of borlotti beans
Take a couple of wafer thin strips of zest from the lemon and pop to one side.
Place the slices of meat on a plate and squeeze over the juice from half the lemon.
Heat the oil in a large saucepan over a medium heat and when hot, quickly stir-fry the garlic for a few seconds until crisp. Remove from the pan, drain on kitchen paper and set aside – you’ll use this to garnish the dish at the end. The cooking garlic also flavours the cooking oil.
Add the meat to the pan and brown for a couple of minutes on both sides. Return the meat to the plate.
Pop the onions into the pan, lower the heat and let them soften, adding the finely chopped sage and, after about 5 minutes, the lemon zest.
Rinse the beans.
Once the onions are softened and the sage and lemon zest well combined add the meat to the pan.
Bury the meat in the onions and pour over any meat juices from the plate.
Add the beans and season thoroughly with salt and pepper.
Add the liquid (stock/wine) and simmer gently, covered, for 40 minutes.
When the 40 minutes is up, add the potatoes to the pan, squeeze over the juice from the remaining lemon half, season again and cook on for a further 30 minutes.
If the potatoes aren’t quite done then turn up the heat and boil hard for 10 minutes. If they’re fine then serve immediately. The liquid should have thickened to form a tasty sauce.
Stir in the coriander and sprinkle over the crispy garlic.
Really tasty and filling – give it a go! The crispy garlic garnish adds an interesting texture too.