Grilled Pork Shoulder with Corona Beans

Don Angie masterfully reframes Italian roast pork into an exuberant, high-contrast bistro centerpiece of smoke, spice, and cream. Thick pork shoulder steaks are hard-seared to produce deeply blistered edges and juicy interiors, resting over a bed of buttery, slow-simmered giant corona beans pooled in warm 'nduja chili oil. Crowning the dish is a crisp tangle of dandelion greens and radicchio slicked in tangy buttermilk, cutting straight through the savory pork fat with thrilling alpine snap.

The Bistro Recipe

An assertive Don Angie homage pairing deeply charred pork shoulder steaks with creamy 'nduja-braised corona beans and a crisp dandelion salad tossed in creamy buttermilk dressing.

Prep Time 20 mins

Cook Time 40 mins

Total Time 60 mins

Servings 4

Method Cast-Iron Char

Scale

1x 2x 3x

Units

US Metric

Ingredients

The Charred Pork Shoulder

• 2 lb boneless pork shoulder, sliced into 1-inch thick steaks
• 2 tbsp extra-virgin olive oil
• 1 tbsp wild fennel pollen (or toasted ground fennel seeds)
• 2 pieces garlic cloves, finely microplaned

The 'Nduja Braised Corona Beans

• 15 oz cooked giant corona or gigante beans, rinsed and drained
• 2 tbsp spicy Calabrian 'nduja paste
• 0.5 cup rich chicken bone broth
• 1 tbsp cold unsalted butter, cubed
• 1 tbsp sherry vinegar (or aged red wine vinegar)

The Buttermilk Bitter Greens

• 3 cup dandelion greens and shredded radicchio, washed and dried
• 0.25 cup whole cultured buttermilk
• 1 tbsp whole-milk Greek yogurt
• 1 tsp fresh lemon juice
• Flaky sea salt & freshly cracked black pepper, to taste

Instructions

1. 1
   Rub the Pork

   Coat steaks in oil, fennel pollen, garlic, salt, and pepper; temper at room temperature for 15 minutes before cooking.

2. 2
   Melt 'Nduja

   Gently render 'nduja paste in a saucepan over medium heat until the vibrant red spicy fat liquefies and perfumes the air.

3. 3
   Braised Beans

   Add giant beans and broth; simmer gently 10 minutes until beans absorb flavor and liquid reduces to a glossy coating.

4. 4
   Mount the Sauce

   Take beans off heat, vigorously swirl in butter and sherry vinegar to form a creamy emulsion, and season with salt.

5. 5
   Hard-Sear Steaks

   Sear steaks in smoking cast iron 4–5 minutes per side until heavily blistered, deeply charred, and cooked to 145°F (63°C).

6. 6
   Rest & Carve

   Rest steaks on a board for 5 minutes, then slice across the grain into juicy, thick ribbons.

7. 7
   Whisk Dressing

   Whisk buttermilk, Greek yogurt, lemon juice, salt, and pepper in a small bowl until silky, tart, and thick.

8. 8
   Coat the Greens

   Toss dandelion greens and radicchio with buttermilk dressing just until lightly glossed and coated across every leaf.

9. 9
   Assemble Plate

   Spoon warm spicy beans into shallow bowls, nestle charred pork overtop, crown with dressed greens, and drizzle with remaining pan jus.

The Secret to Tender Pork Shoulder Steaks

Cutting pork shoulder into individual 1-inch steaks allows you to treat it like a ribeye. Give it high, blistering direct heat so the exterior develops smoky char bits while the interior intramuscular marbling bastes the meat from within.

Sommelier's Pour

Etna Rosso or Alto Adige Schiava: Crisp red currant fruit, crushed stone minerals, and singing acidity slice through the rich pork shoulder fat and buttery beans, while subtle, delicate tannins dance gracefully alongside bitter dandelion greens.

More inspiration from Don Angie

Don Angie

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