Creamy Braised Pork and Bean Stew with Cinnamon, Fennel, and Onion

seriouseats.com

KimberlyK

subheading: For the Beans:

1 pound (455g) dried kidney beans, picked of any debris and rinsed

3 tablespoons (36g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

1 ¾ teaspoons (10g) baking soda

subheading: For the Pork:

4 medium cloves garlic (about 20g total), minced

1 tablespoon (12g) onion powder

2 teaspoons (8g) ground fennel seed

1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight, plus more for seasoning

1 teaspoon (4g) freshly ground black pepper

1 teaspoon (4g) smoked sweet paprika

½ teaspoon ground cinnamon

¼ teaspoon ground cayenne

3 pounds (1.4kg) boneless pork butt

½ ounce (15g) dried shiitake mushrooms (about ten 1-inch caps)

¼ cup (55g) tomato paste

1 teaspoon (4ml) fish sauce

¼ cup (60ml) apple cider vinegar

2 tablespoons chopped cilantro or flat-leaf parsley leaves and tender stems

Cooked rice or toasted and buttered sourdough bread, for serving

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