Georgian Pork Stew

ingredients

• 2 1/2 pounds trimmed pork shoulder, cut into 0.75 inch pieces
• 1 1/4 teaspoons kosher salt
• 2 tablespoons olive oil
• 3 large garlic cloves
• 1 teaspoon dried summer savory
• 3/4 teaspoon coriander seeds
• 1/2 teaspoon fenugreek seeds
• 1 large red onion, finely chopped
• 1/2 teaspoon ground dried calendula or turmeric
• 1 cup water
• 1/2 cup chopped fresh cilantro
• 3 tablespoons ajika plus more for serving
•  ,
• Accompaniment: elarji, mashed potatoes, or noodles

directions

Put pork in a heavy 1 gallon pot and sprinkle with 1/2 teaspoon kosher salt and pepper to taste. Cover pot and let meat steam over high heat, stirring once, 10 minutes. Remove lid and cook, stirring occasionally, until juices are evaporated, 9 minutes. Stir in 1 tablespoon oil and sauté,, stirring occasionally, until meat is browned, 7 minutes.

While pork is steaming, mash garlic, savory, and remaining 3/4 teaspoon salt to a paste with a mortar and pestle (see cooks' notes, below). Scrape paste into a small bowl, then coarsely grind coriander and fenugreek seeds in mortar.

Add garlic paste to pork with remaining tablespoon oil and cook over moderate heat, stirring, 1 minute. Add onion, fenugreek mixture, and calendula and cook, stirring occasionally, until onion is softened, about 5 minutes.

Add water and bring to a boil. Cook, covered, at a bare simmer until meat is tender, about 1 hour.

Stir in cilantro, 3 tablespoons ajika, and pepper to taste. Serve more ajika on the side.

Cooks' notes:

Instead of using a mortar and pestle, you could mash the garlic with the side of a large knife and grind spices in an electric coffee/spice grinder.

Traditionally, pomegranate seeds are sprinkled over the stew just before serving.