This photo definitely doesn’t do this dish any justice. It was utterly delicious. It was so delicious that although Alison says it should serve six to 10 people, the three of us managed to nearly eat the whole thing. (Though Tim suspects we overate. NEVER!)
One of the things I loved most about this recipe was the perfect Sundayness about it, in that, you pop it in the oven for a few hours while it fills the house with pork-smell-goodness and then, four (or so) hours later, your dinner is done. I also made a pot of rice to go along with it and that became the perfect delivery mechanism for the yummy pan juices. Please note: we may have had more pan juices than normal because I only used one can of beans, not two.
You may wonder, as I did, “What is Silverbeet?” Well, friends, it’s Swiss chard. But we didn’t have any to hand and I was skeptical that I’d find any in our local shops on a Sunday so I looked for substitutions. Cavolo Nero (black cabbage) can be used in place of Swiss chard and since it is Peak Cavolo Nero Season– one of my favourite times of the year– I did have some of that in the refrigerator. So I used that and I’m happy to report it was great.
I definitely will be making this again, though if we’re going to have more people around, maybe I’ll get a bigger cut of meat. Or get better at carving. We’ll see.