ROMANIAN PORK AND WHITE BEAN SOUP WITH VINEGAR AND CARAWAY (CIORBA DE PORC)

 

INGREDIENTS:

Kosher salt and ground black pepper

1 pound dried great northern beans

2 tablespoons grapeseed or other neutral oil

2 medium yellow onions, chopped

2 medium celery stalks, chopped

2 medium carrots, peeled and chopped

1 medium red bell pepper, stemmed, seeded and chopped

1-pound smoked ham hock

1 1/2 pounds pork baby back ribs (½ rack), cut between the bones into 3 sections

28-ounce can whole tomatoes, finely crushed by hand

2 teaspoons caraway seeds

1 quart low-sodium chicken broth

3 tablespoons finely chopped fresh dill

1/4 cup white wine vinegar

Pickled red onion (recipe follows), to serve

DIRECTIONS:

SOAK THE BEANS

1

POUND DRIED GREAT NORTHERN BEANS

3

QUARTS WATER

1½

TEASPOONS SALT

First, soak the beans. In a large bowl, combine 3 quarts water, 1½ teaspoons salt and the beans. Stir until the salt dissolves, then soak at room temperature for at least 12 hours or up to 24 hours. Drain the beans and set aside.

STEP 2 OF 4

ADD THE INGREDIENTS

2

MEDIUM YELLOW ONIONS, CHOPPED

2

MEDIUM CELERY STALKS, CHOPPED

2

MEDIUM CARROTS, PEELED AND CHOPPED

1

MEDIUM RED BELL PEPPER, STEMMED, SEEDED AND CHOPPED

1

POUND DRIED GREAT NORTHERN BEANS

1-POUND SMOKED HAM HOCK

1½

POUNDS PORK BABY BACK RIBS (½ RACK), CUT BETWEEN THE BONES INTO 3 SECTIONS

28-OUNCE CAN WHOLE TOMATOES, FINELY CRUSHED BY HAND

2

TEASPOONS CARAWAY SEEDS

1

QUART LOW-SODIUM CHICKEN BROTH

1

QUART WATER

In a large pot over medium-high, heat the oil until shimmering. Add the onions, celery, carrots and bell pepper, then cook, stirring often, until the vegetables begin to brown, 5 to 8 minutes. Add the beans, ham hock, ribs, tomatoes with juices, caraway, broth and 1 quart water; stir to combine. 

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Bring to a boil over high, then cover, reduce to medium and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the beans are tender and a paring knife inserted into the meat between the rib bones meets no resistance, about 2 hours.

STEP 3 OF 4

TRANSFER THE MEATS

Remove the pot from the heat. Using tongs, transfer the ham hock and ribs to a large plate. When cool enough to handle, remove the meat from both and shred into bite-size pieces; discard the bones, fat and gristle.

STEP 4 OF 4

RETURN THE MEATS

PICKLED RED ONION (RECIPE FOLLOWS), TO SERVE

Return the meat to the pot and bring to a simmer over medium, stirring occasionally. Remove from the heat, then stir in the dill and vinegar. Taste and season with salt and pepper. Serve with pickled red onions.