Awhile ago I ran across a couple of recipes that called for the use of a molcajete in them. I decided, upon seeing them, that I needed one to compliment my kitchen equipment. A molcajete is a traditional Mexican mortar and pestle used to grind and prepare food. It's made from basalt, which is coarser than a traditional mortar and pestle, thus gets seasoned as you use it. Additionally, it's large enough to use as a serving vessel.
When I found one on Masienda, I saw they also had a variety of heirloom beans on their website. Since I apparently have impulse control issues, I decided to buy some to try and plant the following spring. One of the types of beans I bought were chatino black beans from Oaxaca. The flavor and texture of the beans were great, to the point that I wanted to highlight them in a soup.
I decided to made a bean soup that blends Mexican and Asian cuisines. I normally highlight the protein as the main part of the soup, and though the orange pork ribs I made were great, I wanted the focus to be on the beans that carry the soup. There are a couple of things I did in this soup that completed the whole. First I dry cured some ribs, and slow roasted them until tender. After the ribs were done, I degassed the beans, then cured my cabbage. To start the cooking process of the soup I started with a fusion style sofrito (garlic, ginger, Thai chilies, coriander, and allspice) with onions and jalapenos and got a little color. From here I made the soup, added the meat, beans, and vegetables together. After the soup cooked down to where I wanted it, I finished it with a cornstarch slurry to lightly thicken, and give the soup a gloss.
The end result of this soup, with the contrast of the crunchy vegetables, creamy black beans, and flavorful pork is an excellent.
Enjoy.
Ingredients
Orange Pork Ribs*, meat chopped, bones reserved 3 lb
Black Beans, degassed 2 cups
Napa Cabbage, rough chopped 1/2 head
Salt to Cure 2 T
Orange Juice to cure 1/4 cup
Thai Chilies 3 ea
Garlic, sliced 4 cloves
Allspice 2 tsp
Ginger 2 oz
Onion, chopped 2 ea
Coriander 1 T
Jalapeno, diced 2 ea
Canned Tomatoes, chopped 14 oz
Squash, chopped 2 ea
Zucchini, chopped 2 ea
Orange, zested and juiced 2 ea
Chicken Stock 2 qt
Water 2 qt
Avenue Spice 1 T
Salt and Pepper to taste
Extra Virgin Olive Oil 1 T
Cornstarch Slurry (1/4 cup water, 1/4 cup cornstarch) 1/3 cup
*For this recipe I used ribs, you can substitute any cut of pork, you just need to cook it to the proper texture so it holds a bite for the soup.
Method of Procedure
Prepare your pork.
Degas your beans by placing them in a pot with water and bringing it to a boil. Turn the heat off and cover tightly with plastic wrap. Let stand for 1 hour then drain the beans.
Toss your chopped cabbage with your curing salt and your orange juice and coat. Let stand for 1 hour.
Lightly squeeze the cabbage to remove excess moisture and put the cabbage to the side.
Toast your allspice and coriander until fragrant, then place both in your molcajete with your ginger, garlic, and Thai chilies. Grind your ingredients until it becomes a paste, your fusion sofrito.
Saute your sofrito in your soup pot on medium heat your your extra virgin olive oil until lightly browned.
Add your onions and jalapenos and continue to saute until softened.
Add your chopped pork and saute briefly to mix flavors before adding your canned tomatoes, orange zest, orange juice, and Avenue Spice.
Again, saute briefly to mix flavors then add your water and chicken stock. Take your reserved bones and tie them up with string or twice. Add to your broth.
Bring to a simmer then add your beans. Cook until tender.
Add your remaining vegetables, your cured cabbage, and cook for an additional 20 minutes.
Season to taste and bring your soup to a quick boil.
Slowly pour your slurry into the soup. Cook for an additional 10 minutes then serve or cool.
Comments