My parents came home from American supermarkets with a lot of random-ass canned food, so we had everything from onion dip to Spam to corned beef hash to cream of mushroom soup to Vienna sausages to pork and beans. And when I popped open that can of pork ’n’ beans, I always tripped on that little piece of white lard that would swim in the mix. It was like a toy in a cereal box. I hope you enjoy my version and find your own imaginary toy within it.
SERVES 4 TO 6
1 pound dried pinto beans, soaked in cold water overnight and rinsed
1 pound pork belly, cut into cubes
3 tamarind pods
½ cup garlic cloves, sliced
¼ onion, chopped
2 jalapeño peppers, chopped
1 cup chopped fresh cilantro
Kosher salt and freshly ground black pepper
2 tablespoons roasted sesame seeds
Put the soaked and rinsed pinto beans in a large pot, cover with water by at least an inch, and bring to a boil. Reduce the heat to a simmer and add the pork belly, tamarind pods, garlic, onion, and jalapeños.
Simmer everything until the beans are tender, about an hour. Add the cilantro, reserving a bit for garnishing the bowls, and season with salt and pepper to your liking. Simmer for another 30 minutes.
Ladle the beans into bowls and garnish each with some roasted sesame seeds and chopped cilantro to make it look pretty.
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