Pork and Pinto Bean Persian Stew
Prep Time: 60 minutes
0.91 kilograms pork shoulder (cut into 1/2-inch pieces)
3 Tbsp. fresh pork fat
4 spring onions (minced)
60 grams parsley (minced)
0.95 liters pork stock
2 lemon juice
480 grams pinto beans (canned)
salt (To taste)
pepper (To taste)
237 ml red wine vinegar
237 ml water
100 grams sugar
2 Tbsp. salt
1 tsp. fennel seeds (lightly toasted)
2 sprigs mint
2 sprigs thyme
2 stalks rhubarb (cut into 2-by1/2-inch batons on bias)
2 stalks asparagus (cut into 2-by1/2-inch batons on bias)
1. For the Pork: Sear pork in fat for 5-7 minutes, add onions and cook for 2 minutes. Add herbs and cook for 2 more minutes. Add stock and simmer, covered, for 1½ hours. Add lemon juice and beans, season with salt and pepper.
2. For the Pickled Rhubarb and Asparagus: In a saucepan, bring all ingredients except rhubarb and asparagus to a boil. Remove liquid from heat and pour over rhubarb and asparagus, let sit.
3. To serve: Serve stew with sides of Pickled Rhubarb and Asparagus and Accompaniments.
Courtesy of the National Pork Board, Des Moines, Iowa.