Pork and Pinto Bean Persian Stew With Persian Rice, Tzatziki and Pickled Rhubarb and Asparagus



  • 2 pounds pork shoulder (cut into 1/2-inch pieces)
  • 3 tablespoons fresh pork fat
  • 4 spring onions (minced)
  • 1 cup parsley (minced)
  • 4 cups pork stock
  • 2 lemon juice
  • 2 cups pinto beans (canned)
  • salt (To taste)
  • pepper (To taste)
  • 1 cup red wine vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 2 tablespoons salt
  • 1 teaspoon fennel seeds (lightly toasted)
  • 2 sprigs mint
  • 2 sprigs thyme
  • 2 stalks rhubarb (cut into 2-by1/2-inch batons on bias)
  • 2 stalks asparagus (cut into 2-by1/2-inch batons on bias)
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    1. 1. For the Pork: Sear pork in fat for 5-7 minutes, add onions and cook for 2 minutes. Add herbs and cook for 2 more minutes. Add stock and simmer, covered, for 1½ hours. Add lemon juice and beans, season with salt and pepper
    2. 2. For the Pickled Rhubarb and Asparagus: In a saucepan, bring all ingredients except rhubarb and asparagus to a boil. Remove liquid from heat and pour over rhubarb and asparagus, let sit
    3. 3. To serve: Serve stew with sides of Pickled Rhubarb and Asparagus and Accompaniments
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