Pig Butchering Demo at Mado

A couple weeks ago, Abby and I attended a pig butchering demo at Mado. This restaurant is one of those places that specializes in head-to-tail cooking. Every week, they get a whole side of pig from a local farm, that they use to create specials throughout the week.
They sent us home with a sampling of different cuts that included some pork belly (see previous post), a cut from the leg, and a loin chop. Below is a picture of one of the dishes that I made. I made a confit of pork leg by slowly poaching it in rendered pork fat for a few hours, then I seared it and served it over white beans with bacon and rosemary, grilled asparagus, and a spicy aioli. The recipe for the white beans is below.
INGREDIENTS:

2 small cans of white beans.

chicken stock

2 sprigs of rosemary

1 bay leaf

2 strips of bacon, chopped, or 1/4 cup chopped pancetta

1 shallot, finely chopped

6 cloves of garlic confit

salt, pepper

Render the bacon in a saucepan, remove bacon bits and drain all but 2 tsp of the fat. If using pancetta, use some olive oil to cook the pancetta.

Cook the shallot and garlic confit over medium heat for about 1 minute. Add the beans, along with the rosemary and bay leaf. Keep the rosemary whole, so you can remove it later. Add chicken stock to cover, bring to simmer, turn the heat down to low, and simmer for about 30 minutes, partially covered. Remove the rosemary and bay leaf. If the beans are still soupy, turn up the heat to reduce it more.