Recipe by Guy Fieri
- 110g thick cut bacon, cut into 1cm pieces
- 1.5kg pork shoulder, cut into 5cm by 7.5cm pieces
- 4 bone-in chicken thighs, skin discarded
- 2 tsp salt
- 3 tsp freshly ground black pepper
- 225g peeled and quartered cipollini onions
- 225g carrots
- 110g celery
- 56g roughly garlic
- 3 tbsp all-purpose flour
- 675ml reduced salt chicken stock
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 4 (425g) tins cannellini beans, drained
- 56ml sherry wine vinegar, for garnish
- 55g Italian parsley leaves, for garnish
How to make Pork-oulet
1) Place the bacon in a cast iron Dutch oven or casserole with a tightly-fitting lid, over a medium-high heat. Cook until just crisp, remove from the pan and set aside on a paper towel lined plate.
2) Season the pork and the chicken with salt and pepper. Add the pork pieces to the bacon fat and brown on all sides. Remove from the pan and set aside on a large plate. Add the chicken thighs to the pan and brown evenly, then remove and add to the plate with the pork.
3) Add the onions, carrots and celery to the pan and cook for 3 to 5 minutes. Stir in the garlic and cook for 1 minute more.in the flour and cook for 2 minutes, then add the stock, bay leaves, thyme and sage and combine well.
4) Put the pork and chicken pieces into the sauce and cover. Reduce the heat and simmer until the meat is fork tender, about 2 hours.
5) Add the cannellini beans and cover and simmer for 25 minutes. Transfer to a serving platter and serve hot with a drizzle of the sherry wine vinegar and a sprinkle of the parsley.
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