Grilled pork with a side of stewed beans

Votes: 1

How to Make - Grilled Pork with Stewed Beans

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 475, total fat 14 G., saturated fats 4 G., proteins 36 G., carbohydrates 52 G., fiber 6 G., cholesterol 94 mg, sodium 1672 mg, sugar 0 G.

The steaks used are from the pork shoulder or thick sirloin. These cuts combine several types of meat in one piece, meaning they're packed with a wealth of rich flavor. Before grilling, they're rubbed with a dry rub of paprika, garlic powder, salt, black pepper, and brown sugar, which turns into a tangy caramel crust when grilled. The steaks are served with a side of beans, which are quick to prepare if you use frozen cooked black-eyed beans. Fried bacon, barbecue sauce, mustard, and kale add a delicious touch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 bone-in pork shoulder steaks or thick sirloin steaks (1 cm thick; about 1 kg total)
2 thick slices bacon, cut into 1cm pieces.
4 green onions, chopped (white parts separated from green parts)
1 package (450 g) frozen black-eyed beans (4 cups), thawed
2 cups frozen chopped kale (about 150g), thawed and squeezed dry
3/4 cup barbecue sauce
1/3 cup Dijon mustard
1/4 cup + 1 tbsp dark brown sugar
1 tbsp. l. smoked paprika
1 teaspoon garlic powder
Vegetable oil, for grilling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork, pork shoulder, black-eyed beans, barbecue sauce, kale, garlic powder, paprika, bacon

Cooking the dish according to the recipe:

Preheat grill to medium-high heat.
In a Dutch oven or large saucepan, cook the bacon over medium-high heat, stirring occasionally, until browned and crisp, about 5 minutes. Add the white parts of the onion. Cook, stirring occasionally, until lightly browned and softened, about 2 minutes.

Stir in 2 cups of water, beans, cabbage, barbecue sauce, mustard, and 1/4 cup brown sugar. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low. Cook, stirring occasionally, until the beans are tender and cooked through, 20 minutes. Season with salt and pepper to taste, and keep warm over low heat.
Meanwhile, in a small bowl, combine the remaining 1 tablespoon brown sugar, paprika, garlic powder, and 1 teaspoon each salt and black pepper. Rub the spice mixture over the entire surface of the pork steaks.
Brush the grill grate with vegetable oil. Grill the pork until cooked through and crispy, 3-4 minutes per side. Serve the steaks with beans and garnish with green onions.

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