Slow Braised Pork Leg and White Bean-Onion Stew with Spiced Pear Roast

PORK FOODSERVICE
22Ingredients
90Minutes
Calories

Ingredients

US|METRIC
  • 3 cups white beans
  • 24 cloves garlic (sliced)
  • 1 bunch sage
  • kosher salt (To taste)
  • black pepper (To taste, fresh ground)
  • 6 pounds pork leg (bone removed for stock)
  • 1 cup oil
  • 8 onions (each, diced)
  • 4 tomatoes (each, chopped)
  • 2 cups white wine
  • 1 gallon pork stock
  • 1/4 cup balsamic vinegar
  • 1/4 cup basil (chopped)
  • 2 cups tomatoes (chopped)
  • 4 seckel pears (each red, OR bosc pears, cored and quartered)
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon garlic (minced)
  • 1/2 cup onions (sliced)
  • kosher salt (To taste)
  • black pepper (To taste, fresh ground)
  • 1/2 cup dry sherry
  • 2 tablespoons butter
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    Directions

    1. 1. Soak beans overnight in water. Rinse and set aside
    2. 2. Mince ½ garlic and sage and mix the two together with a pinch of kosher salt and black pepper
    3. 3. Open pork leg and trim any sinew or unwanted fat from interior; flip over, trimming fat to about ¼' all the way around
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