Berkshire pork with green bean salad
Ingredients
- For the pork
- 1 kilogram Berkshire Pork shoulder with rind (or Kurobuta pork shoulder)
- 2 Tbsps vegetable oil
- 1 tsp paprika (sweet)
- 1 tsp Mustard
- 2 tsps Fresh herbs (finely chopped)
- 100 grams Bacon (sliced very thinly)
- For the salad
- 250 grams yellow Beans
- 50 grams green Shelled fava bean
- 2 onions
- 1 small Radicchio
- 1 sprig mint
- ¼ bunch parsley
- salt
- In addition
- fried Bacon
- peppers
- 4 Tbsps White vinegar
- 4 Tbsps vegetable oil
Preparation steps
For the pork: whisk paprika, mustard, oil and herbs to make a marinade. Season roast with salt vigorously, rub with marinade. Wrap in bacon and then in aluminum foil and place on a baking sheet. Roast in preheated oven at 150°C (approximately 300°F) for about 2-2.5 hours.
For the salad: rinse beans and cut into pieces. Peel onions and cut into thin rings. Rinse radicchio, shake dry and tear into bite-sized pieces. Blanch beans in boiling salted water for 6-8 minutes. Add onions and blanch for 1 minute more. Drain, rinse in cold water and drain again. Rinse herbs, shake dry and pluck off leaves, chop. Heat oil in a pan and toss beans and onions briefly. Deglaze pan with vinegar and add radicchio and herbs. Season with salt and pepper. Arrange salad on plates. Remove meat from the oven, unwrap foil and cut pork into slices. Arrange meat slices on top of salad and sprinkle with bacon. Serve.