Tasting Notes

This dinner is for two. The beans are out of this world – a bit sweet, rich and luscious. The pork shoulder moist, juicy, the glaze packing a flavour punch.

What You Need

1 pork shoulder roast anywhere from 3 to 4 pounds.

1 cup beef broth, store bought is fine.

3 tablespoons olive oil.

3 celery stalks.

1 large onion.

3 sage leaves fresh or frozen.

2 tablespoons tomato paste.

1 can of cannellini beans.

2 tablespoons balsamic vinegar.

2 tablespoons honey.

2 cups water.

4 tablespoons sweet Thai chilli sauce.

2 garlic cloves.

1 tablespoon soya sauce.

2 tablespoons brown sugar.

Salt and pepper.


1 medium-sized frying pan, that also can be put into your oven.

1 Dutch oven.

1 small bowl.


Chop your onion into fine small pieces and set aside.

In a bowl, add your water, honey and balsamic vinegar. Mix and set aside. This mixture is for the beans.

Take your frying pan, add 3 tablespoons of the olive oil and turn heat to medium.

Add your onions and cook for about 5 minutes. Once your onions are wilted, add the sage leaves.

If you don’t have fresh sage leaves, frozen ones are fine. Cook for about 1 minute.

Once done make space in the middle of the pan, add your tomato paste, squish the paste around until the paste turns a darker red (this helps develop flavours).

Now add the beans, stirring them around till they are coated with the tomato-onion sauce.

Now season the beans mixture with salt and pepper to taste. Then let it simmer till it’s nice and thick. This will take around 15 minutes. Set aside and when your roast is in the broil stage place the beans in the oven.

Peel your garlic cloves and mince them.

Take your celery stalks and chop into 1/4 inch pieces.

Add the garlic to the small bowl, then the sweet Thai chilli sauce, the soya sauce, the brown sugar. Mix well. Add salt and pepper to taste. Set aside. This sauce is the glaze for the pork roast.

Take your pork roast, place in the Dutch oven, add 1 cup of your beef broth, add your celery. Add the cover to your Dutch oven, placing in a pre-heated oven at 350 degrees Fahrenheit, cook for 30 minutes per pound. Once done take the pork out of the oven and set aside. Then put the Dutch oven on a stove top cooking the celery and the sauce till it has reduced. Once done put the roast pork sauce over the roast, then place everything back in the oven, crank up the settings in the oven to broil and let the roast in the oven till it has developed some colour on the top for about 10 to 15 minutes.

Now you are ready to serve. Cut some pork slices off the roast, then add some of the celery mixture and onions mixture from the beans over the slices pork.