Ingredients

3 kg Pork neck trimmed of sinew 2 shallots peeled and finely chopped 4 Cloves Garlic peeled and finely chopped 50 g Butter 10 Prunes or dried figs or apricots, roughly chopped Pistachio roughly chopped Basil washed and roughly torn 10 sage leaves roughly chopped Good handful coarse breadcrumbs Balsamic vinegar about a tablespoon 1 tablespoon best quality Olive Oil Sea salt and cold pressed Olive Oil 1 tablespoon Olive Oil For the cannellini beans 2 large handfuls cannellini beans 6 sprigs Sage 2 Tomatoes 3 Cloves Garlic peeled Extra Virgin Olive Oil

Description

Butterfly The Pork So You Have One Large Strip Of Pork And Use A Sharp Knife To Score Into The Meat Being Careful Not To Cut Right Through The Meat. Season The Meat Generously With Pepper. Heat The Knob Of Butter In A Pot And Gently Sauté The Shallot And

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