(TV Diner) - Billy Costa is joined by Chef Charlie Redd from Coda in Boston's South End.

Chef Redd is making his rendition of "pork and beans."

www.codaboston.com

1 pork roast, bone in, chine bone cut off, frenched. Reserve trim bones and meat

1 Red onion

1 large carrot 3 cloves garlic

1 thumb size piece of ginger

1 cup red wine

1 cup white wine

2 cups chicken stock

salt, fresh ground pepper

thyme sprigs

1 bay leaf

Cider vinegar, unfiltered

Brown sugar

2 cortland or empire apples, sweet and tart varieties

1 T coriander seeds

1 t cumin seeds

1/2 t chili flakes, optional

1 pound haricot vert

2 T butter

1 clove garlic

chervil for garnish

Sear the roast in a heavy pan until golden brown on all sides

Brown meat trim and bones in same pan until rich brown. Remove

Add vegetables and cook for one minute. Add cry spices and saute until aromatic.

Add meat and wine. Reduce by half.

Add chicken stock, bring to a boil, place roast on top of "stew" and place in a 350 oven.

Check every 10 minutes and baste the roast. Pull out when 125 for a medium roast. Rest on a rack with a pan to catch the juice.

Return the stew to the oven to cook. When a piece of the trim meat is dead tender, 15 minutes or so pull the pan, strain the sauce, and let the meat cool until you can handle it.

Pick the meat and discard the rest of the bones and veges. Return meat to strained sauce.

Heat sauce and skim the fat off the top. Leave a little for flavor.

Add cider vin and brown sugar to taste. You want a meaty rich sauce with a little sweetness and sour to cut the richness. Peel and dice the apple. Add to the sauce.

Blanch the trimmed haricot vert in boiling salted water until just tender.

Saute a chopped clove of garlic until fragrant in 2 T butter.

Add blanched beans and coat.

Plate beans with sauce and a slice of the rested roast.

Enjoy with a nice California Zinfandel, Oktoberfest, or ice cold Makers Manhattan