Pork roasted with Butter Beans & Migas Recipe

Recipe:

Preheat the oven to 200°C fan.
Season the pork all over with a good amount of salt and freshly ground black pepper, rubbing the seasoning deep into the skin. Rub the flesh side with the crushed fennel, finely chopped garlic & the paprika.

Mix the onion and roughly chopped garlic with the tomato, stock, wine and herbs in a large deep roasting dish, then place the pork skin side up in the oven.

Roast for 30–40 minutes until the skin is bronzed and has crackled, then add 150ml water to the pan. This will help to prevent the liquid drying out and the meat from scorching. Turn the oven down to 140°C and cook for a further 1½ hours until the pork is cooked through and is easily pierced with a sharp knife. Remove the pork to a plate, wrap with a square of foil and allow it to rest somewhere warm in the kitchen.

Skim off any excess fat in the roasting pan and add the drained beans. Once stirred in, the contents should now resemble a loose stew. Return the pan to the oven for around 10–15 minutes for the beans to heat through. Remove from the oven and pop the pork back inside, again allowing it to rest somewhere warm.

Meanwhile, make the migas. Fry the bread, chorizo and morcilla together in a pan over a moderate heat with the tablespoon of olive oil for around 3 minutes, until the fats exude and the bread is toasted in the oils. Add the garlic and cook for a further minute until fragrant. Stir through the parsley.

Slice the pork into thick slices and serve with the warm bean stew. Finally, strew all over with the migas.