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A Dutch oven and two bowls of pork stew, two glasses of beer, some fresh sage, and a blue napkin.

Pork Stew with White Beans, Wine, and Sage

Course: Main Course
Cuisine: French
Diet: Gluten Free, Low Lactose
Keyword: pork stew recipe
Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: 3 hours 25 minutes
Servings: 8
Calories: 410kcal
This pork stew is made with pork shoulder, cannelini beans, and a whole bottle of white wine! It's easy to make and perfect on a cold winter's day.
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Ingredients

  • 2.5 pounds boneless pork shoulder or 3 pounds bone-in pork shoulder
  • 3 cans cannellini beans 15 ounces each
  • 3 leeks
  • 5 shallots
  • 3 cloves garlic
  • 2 tablespoon chopped fresh sage
  • 1 bottle sauvignon blanc white wine (750 ml)
  • 1 cup water
  • kosher salt and black pepper

Fried Sage Leaves (optional)

  • olive oil enough to cover bottom of pan
  • fresh sage leaves
  • sea salt

Instructions

  • Trim most of the fat cap off the pork, leaving some intact to render in the pot. Cut it into two or three large pieces, season on all sides with salt and pepper. Set aside.
  • Cut the root ends and the dark green parts off the leeks, then slice in half. Run them under cold water, separating the layers to make sure all sand is washed off. Use a good chef's knife to cut into ½ inch slices.
  • Peel the shallots and slice thinly. I like to leave them in slices because it's easier for prep and then you get carmelized shallot slices throughout the stew, creating wonderful flavor and texture.
  • Grate the garlic on a microplane grater, chop the sage finely.
  • In a large 6-quart Dutch oven over medium-high heat, sear the pork pieces on all sides until crispy and golden brown. Set aside.
  • Add shallots and leeks to the rendered fat in the Dutch oven, season with a pinch of salt, stir to scrape up any brown bits on the bottom of the pot. Cook over medium to medium-high heat until they are meltingly soft and starting to caramelize, 8-10 minutes.
  • Add the grated garlic and chopped sage to the pot, stirring constantly for about 1 minute until fragrant.
  • Add the whole bottle of wine to the pan, stirring constantly, season with 1 teaspoon of salt. Add all three cans of beans along with their liquid and the cup of water and stir to combine.
  • Add the pork and its resting juices back into the pan and bring to a simmer over medium heat. Once simmering, turn heat to low, cover and cook for 2 - 2 ½ hours, until pork is falling apart.
  • Remove pork from the pot and continue to simmer the stew uncovered until it thickens to your desired consistency, 15-30 minutes.
  • Using your hands (CAREFULLY, it is still VERY HOT) or two forks, shred the pork and add it back into the stew. Cook for about 5 minutes until the pork is heated through, adjust seasoning if needed, then serve.

Frying the sage leaves

  • While the stew is simmering, you can fry sage leaves to put on top. Use a small shallow skillet, pour in olive oil until it just covers the bottom and heat over medium until shimmering. Add sage leaves and fry for about 30 seconds, then remove to a paper towel to drain and season with sea salt while still hot.

Notes

  • Don't throw out the liquid in the canned beans! Add it to the pot to be part of the 'stock'. It adds flavor and thickens the stew.
  • The easiest way to pull the pork is to use your hands, but CAREFULLY because the meat will still be HOT! You can also use two forks and shred it that way before putting it back into the stew. As you stir, the pork will continue to shred and break down.
  • If you prefer, you can use canned navy or great northern beans.
  • Add more water if you find the stew too thick.
  • This stew freezes well for up to three months. Thaw in the refrigerator before reheating.
  • Be sure to read the post above for tips on choosing ingredients, more tips and FAQs. 
 
 
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Nutrition

Calories: 410kcal | Carbohydrates: 35g | Protein: 42g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 439mg | Potassium: 659mg | Fiber: 9g | Sugar: 3g | Vitamin A: 557IU | Vitamin C: 6mg | Calcium: 146mg | Iron: 6mg