Bhutan Pork Fing

Ingredients:

1 package (2 ounces, 55 g) bean threads or cellophane noodles

1 medium onion (about 4 ounces, 110 g), peeled and quartered

1 medium tomato (about 5 ounces, 140 g), quartered

1 stick unsalted butter (4 ounces 110 g)

1 /2 pounds pork shoulder (680 g), cut into 1-inch (2.5 cm) cubes

1/2 cup water (120 ml)

3 medium fresh green chili peppers (1 1/2 ounces total, 45 g), seeded and cut into julienne strips

Salt and freshly ground black pepper

Cooking Instructions:

Soften the bean threads in a bowl of boiling water for 2 minutes. Drain and cut into 6-inch (15 cm) lengths. Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside. Chop the tomato coarsely, about 4 pulses. Melt the butter in a large saucepan. Add the onion, tomato, pork, and water and simmer over low heat until just tender, about 1 hour and 35 minutes. Add the bean threads, chili peppers and salt and pepper to taste and simmer until heated through, about 10 minutes. Makes 6 servings (about 61/2 ounces each, 185 g).

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