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Braised pork with wine, green beans and garlic

Servings:
Makes: 4 servings; Time: About 2 hours, largely unattended
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Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless pork shoulder, cut into large chunks
  • 5 pound or 6 garlic cloves (or more if you like), peeled and lightly smashed
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  • 2 cup sweet white wine or unsweetened apple or grape juice
  • 1 cup to 1 1/2 pounds green beans, trimmed and left whole or cut into pieces

Preparation

Baking Directions:

1.

Put the oil in a large, deep skillet or Dutch oven over medium-high heat.

When it's hot, add the pork to the pan and sprinkle with salt and pepper.

Cook, turning as needed, until the pork is deeply browned all over, 10 to 15 minutes total.

Pour off some of the fat (or not) and turn the heat down to medium.

2.

Add the garlic and cook, stirring occasionally, until they are nicely browned, 10 to 15 minutes.

Stir in half of the oregano, and add the pork back to the skillet.

Add the wine and enough water half-cover the meat in liquid (you might not need any), and bring the mixture to a boil, stirring to scrape up any browned bits from the bottom of the pan.

Adjust the heat so that the mixture bubbles steadily, but not vigorously, cover, and cook, stirring once in while, until the pork is nearly falling apart, and the liquid has become saucy, about an hour.

3.

Add the green beans to the skillet, raise the heat to medium-high and cook, uncovered and stirring occasionally, until they are crisp-tender, 5 to 10 minutes.

Stir in the remaining oregano, taste, adjust the seasoning if necessary, and serve.

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