Creamy Braised Pork and Bean Stew With Cinnamon, Fennel, and Onion Recipe

Ingredients (18)

• 1 pound (455 g) dried kidney beans, picked of any debris and rinsed
• 3 tablespoons (36 g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 1 3/4 teaspoons (10 g) baking soda
• 4 medium cloves garlic (about 20 g total), minced
• 1 tablespoon (12 g) onion powder
• 2 teaspoons (8 g) ground fennel seed
• 1 teaspoon (4 g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight, plus more for seasoning
• 1 teaspoon (4 g) freshly ground black pepper
• 1 teaspoon (4 g) smoked sweet paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cayenne
• 3 pounds (1.4 kg) boneless pork butt
• 1/2 ounce (15 g) dried shiitake mushrooms (about ten 1-inch caps)
• 1/4 cup (55 g) tomato paste
• 1 teaspoon (4 ml) fish sauce
• 1/4 cup (60 ml) apple cider vinegar
• 2 tablespoons chopped cilantro or flat-leaf parsley leaves and tender stems
• Cooked rice or toasted and buttered sourdough bread, for serving