400-450g pork shoulder steaks
450g sweet potato, peeled and diced
1 tbsp (12g) olive oil
1 garlic clove, skin on, crushed
1 bay leaf
1 leek, diced and well rinsed
30g garlic paste *smoked optional
250g fresh tomatoes halved/diced
1 tsp sweet smoked paprika
2 big pinches of flakey crunchy salt *smoked optional
Cracked black pepper
1 tbsp chipotle paste
125g fresh corn
400g can of cannellini/lima/bean of choice, drained and rinsed
Fresh ricotta, parmesan, spring onion and balsamic to serve.
Start by dicing the pork shoulder into 1" cubes - add to a deep roasting tray with a big pinch of salt. Boil the kettle and add a cup of hot water, smash a garlic clove and a bay leaf and add all to the pork with black pepper, cover with foil and roast in the oven at 180C until and fork tender. Around 60-75 minutes. When done, use two forks to separate the pork into pulled shredded texture.
Meanwhile in a deep heavy based pan with a lid, add 1 tbsp olive oil and the garlic paste and fry on a medium heat until aromatic (15-30s), add paprika, chipotle paste, salt and then your diced leek and fry until slightly coloured and stir until well coated. Pop the lid on and sweat for 5-6 minutes until fully soft.
Meanwhile dice and skin the sweet potato and halve the tomatoes, add to the dish, lid on.
Boil the kettle and then add hot water until just covered, around 1l. Add the drained and rinsed corn and beans and simmer until the sweet potato is soft and reduced by 1/4 - around 20 minutes.
Remove half, and using an immersion or standard blender, whizz into a thick paste and add back into the pot with the pork. Stir through and reduce until desired consistency. Check for seasoning and balance salt and acid with more flakey salt and acid from apple cider or white wine vinegar.
To serve, shred spring onion and stack in a bowl, add hot soup, parmesan/ricotta and more spring onion and finish with a drizzle of balsamic.
Serves 4 - 360cals P:30 C:40 F:10 5g Fibre