Pork · Yucatecan
Frijol con Puerco (Yucatecan Pork and Black Beans)
In Yucatán, Monday means frijol con puerco: pork and black beans simmered together with epazote, served with rice, radish salsa and chiltomate. The pork flavors the whole pot, so meaty, outdoor-reared organic ribs and leg make a rich, clean-tasting broth.
- Prep20 min
- Cook150 min
- Total170 min
- Servings6
Ingredients
- 800 g outdoor-reared pork short ribs, cut into pieces $385
- 500 g boneless pork leg, cubed $365
- 500 g dried black beans, rinsed and soaked overnight
- 1 white onion, halved; 4 garlic cloves
- 2 sprigs epazote
- 1 tbsp organic pork lard $340
- Salt to taste
- To serve: white rice, chiltomate (charred tomato salsa), chopped radish and cilantro, lime, habanero
Instructions
- Put the soaked beans in a large pot with half the onion, the garlic and 3 liters of water. Simmer 1 hour.
- Meanwhile, melt the lard in a skillet and brown the ribs and pork cubes on all sides.
- Add the browned pork to the beans and simmer gently another 60 to 80 minutes, until the beans are creamy and the meat is tender.
- Add the epazote and salt during the last 15 minutes.
- Chop the remaining onion with radish, cilantro, lime juice and a little habanero for the salpicón.
- Serve the pork and beans in deep bowls with rice, chiltomate and the radish salpicón on the side.
Tips
- Serve the meat on a plate and the beans as soup, the way many Yucatecan families do.
- A pressure cooker cuts the cooking time to about 50 minutes.
