Slow Cooked Pork, Spinach and Cannellini Bean Pot Roast

Serves 4
Preparation time 10 minutes
Cooking time 150 minutes


Tick off the ingredients as you buy them

  • 1.5 kg pork neck (or trimmed loin of pork)
  • sea salt and freshly ground black pepper, to taste
  • ¼ cup Moro Tradicional Olive Oil
  • 1 Onion, finely chopped
  • 3 Cloves garlic, crushed
  • 1 Large stalk celery and leaves, chopped
  • 1 Cup dry white wine
  • 400g Can peeled tomatoes
  • 400g Can cannellini beans, drained and rinsed
  • 2 tablespoons fresh sage leaves
  • 100g Baby spinach leaves
  • 2 tablespoons Moro Primero Extra Virgin Olive Oil
  • Crusty bread, for serving

Season pork with pepper. Heat oil in a heavy based casserole dish and brown pork on all sides. Arrange onion, garlic and celery around the meat and sauté for 2 minutes. Add wine, tomatoes and beans, cover and bring to the simmer. Bake covered at 150°C for 2 hours until pork is soft. Remove pork and rest covered in foil. Meanwhile, add sage leaves to pan juices and boil down until reduced by half, season to taste and mix in spinach leaves, stirring until wilted. Stir in Moro Primero Extra Virgin Olive Oil. Carve pork into slices and serve with sauce. Serve with crusty bread.