Italian pork and beans and greens

Grind black pepper, dried rosemary, fennel seed, salt, hot pepper, cumin and dried oregano in a mortar and pestle, not quite to a powder but pretty well ground.

Add a couple of cloves of garlic and mash them in; the friction of the salt and spices turns it into a paste like wet sand.

Mix in some brown sugar to caramelize things, a splash of vinegar and a splash of oil, making a wet rub.

Cut a big boneless pork shoulder into six, seven or eight pieces, following the muscles between the layers of fat, trimming any excess fat, and coat the pieces with the wet rub.

Roast at 350 for about an hour, turn the pieces over for a crust on both sides, and roast about another half hour, an hour and a half in total, until the outside is crusty and chewy and the inside is fork tender.

Put two sliced cloves of garlic in a pan with a little olive oil and bring it up from cold over medium heat; when the garlic starts to sizzle add the can of beans, the red pepper and a little pinch of salt.

Cook on medium three or four minutes until the beans get a little sticky, without letting the garlic burn.

Pour in the juice of a lemon to deglaze, add a splash of chicken stock and stir.

Add the full grown arugula, stir for one minute only and turn the heat off, since the residual heat finishes wilting it on the plate.

Spoon the beans with their garlic and hot pepper onto the plate, top with a chunk of the caramelized pork and drizzle the juices over.