David Kinch's Braised Pork Shoulder With Savoy Cabbage & White Beans

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1 pound large white beans, soaked overnight

2 sprigs fresh thyme

2 bay leaves

-- Handful of parsley stems

1 rib celery, halved crosswise

8 cloves garlic, peeled

-- Grapeseed or other neutral oil

3 pounds boneless pork shoulder, in 2 equal pieces

-- Kosher or sea salt and freshly ground black pepper

1 cup dry white wine

-- About 6 ounces slab bacon, in 1/2-inch cubes

4 medium carrots, peeled and halved crosswise

4 medium leeks, white part only, halved lengthwise

2 large turnips, peeled and quartered

16 whole chestnuts, peeled (see Note)

1 small savoy cabbage (about 1 pound), in 8 wedges

1 teaspoon Dijon mustard

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