Black Bean and Kelp Pork Stew

Name: Black Bean and Kelp Pork Stew
Total time: 1 h 50 min
Ingredients: 1 cup dried black beans; 15 grams dried kelp (kombu); 300g pork shoulder, cubed; 3 pieces ginger, sliced; 4 stalks green onions, cut into segments; 6 cups chicken or pork stock; to taste fine sea salt

A hearty, nourishing stew featuring tender black beans simmered with chewy kelp and succulent pork in a savory broth. This comforting dish develops deep flavors through slow braising.

1h 50m

Medium

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Story

This rustic stew balances the earthy richness of black beans with the oceanic depth of kelp and the savory comfort of pork. The long, gentle simmer coaxes out complex flavors that meld beautifully together.

Ingredients

dried black beans 1 cup

dried kelp (kombu) 15 grams

pork shoulder, cubed 300g

ginger, sliced 3 pieces

green onions, cut into segments 4 stalks

chicken or pork stock 6 cups

fine sea salt to taste

Instructions

Prepare the beans and kelp

Rinse the black beans thoroughly, then soak them in fresh water for 6 to 8 hours until they plump up nicely. Meanwhile, soak the dried kelp in water for about 15 minutes until softened, then give it a gentle scrub and rinse.

Start the braise

Drain and rinse the soaked black beans. Place them in a large, heavy-bottomed pot along with the prepared kelp, ginger slices, and green onion segments. Pour in the stock and bring everything to a vigorous boil over high heat.

Simmer until tender

Once boiling, reduce the heat to low and cover the pot partially. Let the mixture simmer gently for about 60 minutes, stirring occasionally, until the black beans are completely tender and have absorbed the aromatic flavors.

Add the pork and finish

Add the cubed pork to the pot and continue simmering for another 15 minutes, until the pork is cooked through and tender. Taste and adjust the seasoning with salt as needed.