Slow-Braised Pork Shank White Bean–Onion Stew
Ingredients
| Ingredients | Weight | Measure |
|---|---|---|
| TABASCO® brand Chipotle Pepper Sauce | --- | 3 oz. |
| White beans | --- | 4 cups |
| Olive oil, divided | --- | 1/2 cup |
| Pork shanks | --- | 4 ea. |
| Onions | --- | 2 ea. |
| Garlic cloves | --- | 10 ea. |
| Bosc pears | --- | 2 ea. |
| Fresh oregano | --- | 1 bunch |
| White wine | --- | 1 bottle |
| Pork stock | --- | 1 gal. |
| Blue cheese | 1/2 lb. | --- |
Preparation
Soak beans overnight; set aside.
Remove shanks from pan when golden brown all around.
In the same rondeau over medium-high heat, sauté pork shanks in remaining olive oil. Add onions and garlic, cooking until translucent. Add pears and TABASCO® Chipotle Sauce. Add oregano and stir for 1 minute. Add wine and bring to a boil. Add pork stock, bring to a boil, then reduce to a simmer.
Cook until shanks are tender, 3 to 4 hours, then remove them from the pot and cover in plastic.
Reduce liquid until beans are fully cooked. Season reduction with additional TABASCO® Chipotle Sauce, if desired.
Serve stew in a bowl over the beans-and-pear braise; crumble blue cheese over top.
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