Pork, Beans

I went to Fleisher’s today to stock up- haven’t had meat in quite a while- and so was moved upon return home to use the pulled pork in the freezer from last fall in order to make room for a whole lamb shoulder. I pulled up the hon tsai tai from the garden, since it had all bolted, and stripped the leaves, giving them the garlic & oil treatment with a squeeze of lime at the end. Fresh fava beans cooked long and low with oregano and tomato paste were the focus of Milo’s dinner, and added a nice counterpoint to the pork, which I served on little corn muffins with the beans spread around the plate. A mash of galia endive from the garden with garlic and oil provided a nice sharp condiment, and we drank a 2006 Marques de Cáceres Rioja rosé.

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