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Slow-Braised Pork and White-Bean Stew With Spiced Pear Roast

Chef Stephen Simmons
Restaurant/Operation Lucasfilm Ltd., San Rafael, Calif.
Menupart Meats, Soups and Stews 
Daypart Lunch, Dinner

Slow-Braised Pork and White-Bean Stew
Yield: 4 servings
Dried white beans 1 1/4 cups
Water as needed
Garlic cloves, divided use 3 cups
Sage, divided use 1 bunch
Kosher salt to taste
Ground black pepper to taste
Leg of pork, boned 6 lb.
Vegetable oil 1 cup
Onions, diced 4
Tomatoes, divided use 8
White wine 2 cups
Pork stock 1 gal.
Balsamic vinegar 1/4 cup
Basil, chopped 1/4 cup
Spiced pear roast (recipe follows)
1. Soak beans in generous amount of water for 8 to 10 hours; drain.

2. Mince half of garlic and half of sage with pinch of kosher salt and black pepper.

3. Open pork leg and trim sinew and excess fat from interior; flip over, trimming fat to about 1/4 in. all around. Rub cavity with sage mixture and butcher-tie meat.

4. Heat oil in large sauté or roasting pan. Season outside of pork leg with salt and pepper; sear meat on all sides. Add onions and remaining garlic. Chop 4 tomatoes; add to pan and sauté alongside pork. Add white wine, stock and beans. Liquid should cover about 1/3 of pork. Place remaining sage over and around pork; cover pan with foil.

5. Cook pork at 250F 4 to 5 hours or until meat is fork tender. Remove meat; set aside.

6. Check beans for doneness; adjust seasoning and set aside. Strain and defat cooking liquid; transfer to saucepan. Add vinegar; simmer until reduced to a sauce consistency.

7. Peel and chop remaining tomatoes. Add tomatoes and basil to beans.

8. At service, spoon about 1 cup white-bean mixture into shallow entrée bowl. Slice generous portion of pork and arrange over beans. Strain stock broth and ladle over pork. Spoon 4 pieces of Spiced Pear Roast over each pork serving.
Spiced Pear Roast
Olive oil 1/4 cup
Garlic, minced 1/2 tsp.
Onions, sliced 1/2 cup
Jalapeño chile, minced 1/2 tsp.
Red Seckel or Bosc pears, quartered, cored 4
Kosher salt to taste
Ground black pepper to taste
Dry sherry 1/2 cup
Butter 2 Tbsp.
1. Slowly heat olive oil in sauté pan; add garlic, onions, jalapeño and cook 2 minutes. Add pears. Season lightly with salt and pepper; cook 2 to 3 minutes.

2. Deglaze with sherry. As sherry cooks off, add butter. Check seasoning.

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