Pork and Black Beans

I saw this recipe on TV done by Pati Jinich. I halfened it and figured out I like certain parts of the pig better than others. Always use fresh pork. Don’t use cured or smoked pork.

She also adds radishes, avocado and stuff when its done. I'm leaving this without the crunchy stuff because that's the way I like it.

This is a simple dish but the depth of flavor is quite surprising because of that.

4 servings

Rolling Simmer

Instructions

Get a large casserole or Dutch Oven that can be used on the stove top. Rinse the following

• 1 pound black beans

Drain the rinsing water. The beans are in the pot so add

• 3 liters water or broth or a mixture

Bring to a simmer and reduce to medium heat. Cook at a steady rolling simmer, with the lid slightly ajar, for 45 minutes.

Meanwhile put in a cookie sheet or iron skillet

Pork waiting

• 2 pounds pork cut into 2" chunks as you can. I like half as pork ribs cut from a slab and the bones cut in two. Don’t leave too many together but cut between every other rib to separate. For the other half I also like a cut I get at my local Hispanic grocery, puerco com huesos, which is pork stew meat with bones. Pig’s feet sliced in half may even be better.

Cook this pork under a broiler until it starts to brown. If thawed 3-4 min per side. Turn and brown on the other side. For a treat, let some of the corners blacken. Take it out and let it set while the beans cook.

When the 45 minutes is up, incorporate the pork chunks into the pot with the beans. Two choices here with the rendered fat and pork juice. You can scrape it into the pot with the beans. Or you can deglaze with some wine, stir to unstick the tasty bits from the bottom and pour all that into the bean pot.

Add

• 1 white onion outer peel removed, and cut in half crosswise without cutting ends off
• 4 fresh epazote sprigs or 15 cilantro sprigs, tied with kitchen twine
• 1 Tbsp salt
• 2 c boiling water

Stir. Continue simmering for another hour and a half, partially covered, until the pork is completely cooked and tender, making sure the broth does not dry out. 

When the 1:30 is up turn off the heat. 

Taste for salt and add more if need be.

It is customary to serve along with warm corn or flour tortillas. This is good also with homemade crackers, corn bread or over rice.