Crispy Roast Pork with Beans, Rosemary and Artichokes

• boneless pork shoulder↗2.2kg kg
• coarse sea salt↗1 ½ tbsp
• fennel seeds↗1 tbsp
• chili flakes↗½ tsp
• lemon↗1

  zest, ½ juice

• banana shallots↗4

  halves

• white wine↗300ml ml
• canned white cannellini beans↗2 x 400g cans
• rosemary sprigs↗3
• artichokes400g can g

  halves

• low-salt chicken stock cube↗1
• softened greens

  for serving

• olive oil↗

  for drizzling

Step-by-step instructions

1. 1

   The evening before cooking, slit the pork skin with a sharp knife. In a bowl, mix salt, fennel seeds, chili and lemon zest, then rub the pork with the mixture, working it into the cuts. Place it in a roasting pan, cover and refrigerate overnight.

2. 2

   Preheat the oven to the highest temperature for 30 minutes, then roast the pork for 20 minutes. Add shallots and wine. Reduce the temperature to 180 °C/160 °C with convection/gas 4 and cook for another 2 hours. Carefully pour the liquid from the pan into a saucepan. Raise the oven temperature to the highest and roast for another 30 minutes until the skin becomes crispy. For a gently pink meat, cook an additional 5 minutes – it can easily burn, so watch closely. Let it rest, covered, for 30 minutes.

3. 3

   Add the beans together with the liquid from the cans into the pot with the reserved roasting juice. Add rosemary and artichokes, then crumble the broth cube and simmer uncovered for 15 minutes.

4. 4

   Slice the pork and serve with the beans and herbs, dressed with lemon juice and olive oil.