Braised Pork Shoulder Ragout with Orange and Cannellini Beans

Pat the trimmed boneless pork shoulder cubes completely dry on a cutting board using clean paper towels. Season all sides evenly with 6g fine sea salt and 3g freshly ground black pepper. Wash hands, cutting board, and chef's knife thoroughly with hot soapy water immediately after handling raw meat to eliminate cross-contamination risk.

Place the Dutch oven with tight-fitting lid on the stovetop over medium-high heat and add 15ml extra virgin olive oil, heating until shimmering at approximately 190°C (375°F). Carefully add half of the seasoned pork cubes in a single layer with space between pieces. Sear undisturbed for 4 to 5 minutes until deep golden brown on the bottom, then turn with kitchen tongs and brown the remaining sides for 3 to 4 minutes. Transfer seared pork to a large plate.

Pour the remaining 15ml extra virgin olive oil into the Dutch oven with tight-fitting lid. Add the remaining pork cubes and sear for 7 to 8 minutes total until deeply browned on all sides, then transfer to the large plate with the first batch.

Reduce stovetop heat to medium at approximately 150°C (300°F). Add the diced yellow onion, carrot, celery stalk, and the remaining 2g fine sea salt to the residual fat in the Dutch oven with tight-fitting lid. Sauté for 6 to 8 minutes, stirring frequently with a wooden spoon, until the vegetables soften and the onion turns translucent.

Stir the sliced garlic and tomato paste into the vegetable mixture using the wooden spoon. Cook continuously for 2 minutes until the tomato paste darkens to a deep brick red and coats the vegetables uniformly.

Pour in 150ml dry white wine. Scrape the bottom and corners of the Dutch oven with tight-fitting lid thoroughly with the wooden spoon to dissolve all browned caramelized fond into the liquid. Bring to a rapid simmer at 100°C (212°F) for 3 minutes until the wine volume reduces by approximately half.

Return the seared pork cubes and any resting juices collected on the large plate back into the Dutch oven with tight-fitting lid. Add 400ml low-sodium chicken broth, 400g crushed canned tomatoes, 80ml fresh orange juice, the wide orange peel strips, fresh rosemary sprigs, fresh thyme sprigs, and dried bay leaves. Stir well and bring the braising liquid to a boil at 100°C (212°F), then immediately cover with the tight-fitting lid, reduce heat to low, and maintain a gentle simmer at 90°C to 95°C (194°F to 203°F) for 1 hour and 15 minutes.

Uncover the Dutch oven with tight-fitting lid and stir in 480g rinsed and drained cannellini beans. Simmer uncovered over medium-low heat at 95°C (203°F) for 20 minutes, stirring gently every 5 minutes, until the sauce thickens into a glossy ragout and an instant-read food thermometer inserted into the center of a pork cube registers at least 90°C (194°F), which easily surpasses the safe pork pasteurization minimum of 63°C (145°F).

Turn off the heat source. Using kitchen tongs, retrieve and discard the orange peel strips, rosemary stems, thyme stems, and bay leaves. Let the ragout rest uncovered in the Dutch oven with tight-fitting lid for 5 minutes, allowing excess surface oil to integrate naturally and internal heat to stabilize.

Sprinkle the chopped flat-leaf parsley and optional microplaned fresh orange zest evenly over the ragout. Ladle warm servings into wide, shallow bowls and serve immediately.