Italian-style pork cutlet and braised pork shoulder with beans

ITALIAN-STYLE PORK CUTLET AND BRAISED PORK SHOULDER WITH BEANS

Portions : 2 x 4 - Preparation : 15 minutes - Cooking : 15 minutes or 5 hours 20 minutes

Common ingredients

• 3 onions, thinly sliced
• 90 ml (6 tablespoons) olive oil
• 3 garlic cloves, minced
• 15 ml (1 tbsp.) herbes de Provence blend
• 15 ml (1 tbsp) honey
• 250ml (1 cup) sun-dried tomatoes, chopped
• 1 lemon, juice
• Salt and pepper to taste

Pork cutlet ingredients

• 4 Québec pork cutlets
• 125ml (1/2 cup) white wine
• 1 vegetable bouillon cube
• 60 ml (4 tbsp.) capers
• 125 ml (½ cup) grated Parmesan cheese
• 250 ml (1 cup) 35% cream
• 4 portions fresh pasta, cooked
• Salt and pepper to taste

Pork shoulder ingredients

• 1 Québec pork shoulder roast
• 2 carrots, brunoise
• 2 stalks celery, brunoise
• 2.5 l (10 cups) vegetable broth
• 15 ml (1 tbsp.) sweet smoked paprika
• 1 l (4 cups) cooked white beans
• salt and pepper to taste

Preparation

1. In a hot skillet, sauté onion in olive oil for 2 to 3 minutes.
2. Add garlic, herbes de Provence blend, honey, sun-dried tomatoes, lemon juice and mix.
3. Separate this mixture into 2 equal parts, each in a bowl.

PORK CUTLET

1. Lay out the 4 pork cutlets on the work surface. Spread one part of the prepared mixture on each cutlet. Roll up each cutlet.
2. In a hot frying pan, sear the rolls for 2 minutes on each side.
3. Add the white wine, stock cube and capers and reduce by half.
4. Then add the cream, cover and cook over low heat for 10 minutes. Check seasoning.
5. Sprinkle with Parmesan and add fresh pasta.

PORK SHOULDER

1. Preheat oven, rack in center, to 160°C (325°F).
2. Place pork shoulder in a roasting pan, add remaining mixture, carrots, celery, broth and paprika, cover and bake for 5 hours.
3. Using tongs, break up the meat into pieces in the roasting pan.
4. Add the beans and continue cooking in the oven, uncovered, for 20 minutes. Check seasoning.