Himbabao Pork and Black Beans

Method

1. Cover the soaked beans with fresh water, bring to a boil, and simmer for 35–45 minutes until partly tender; drain and reserve.
2. Pat the pork dry. Heat oil in a heavy pot and brown the pork in batches so it develops colour instead of steaming.
3. Lower the heat, add onion, garlic, ginger, and tomatoes, and cook until the tomatoes soften and the bottom of the pot is deglazed.
4. Return all pork to the pot, add the partly cooked beans and 5 cups stock, and simmer covered for 50–65 minutes until both are tender.
5. Sort and rinse the himbabao blossoms, removing woody stems and any damaged pieces.
6. Add the blossoms, fish sauce, pepper, and chile; simmer uncovered for 5–7 minutes, adding stock if the stew is too thick.
7. Taste for salt and serve with rice. The blossoms should be tender but still identifiable, not cooked into pulp.