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

For the Beans: In a large bowl, cover beans with 8 ½ cups (2L) water. Add salt and baking soda, stirring briefly to combine, then cover loosely and let soak at room temperature at least 8 and up to 12 hours. Debbie Wee For the Pork: Preheat the oven to 300°F (150°C). Drain the beans, then rinse well under running tap water. Transfer beans to an 8-quart pot or Dutch oven. Debbie Wee In a small bowl, thoroughly mix together the garlic, onion powder, fennel, salt, black pepper, paprika, cinnamon, and cayenne. Rub the mixture all over the pork, then set the pork in the pot with the beans. Add 4 ½ cups (1L) water along with the shiitake mushrooms, tomato paste, and fish sauce, stirring to ensure the tomato paste is completely dissolved. Debbie Wee Seal the pot with two layers of foil, crimped tightly around the edges to prevent any steam from escaping. Cover with the lid, then transfer to the oven and cook until the pork is fork-tender and the beans have completely cooked through, about 4 hours. Debbie Wee Using a pair of kitchen tongs, remove and discard the shiitake mushrooms, then carefully transfer the pork to a large platter. Using a pair of forks, shred the pork, then return it to the pot along with any juices on the plate. Stir in the vinegar, then season with additional salt, if desired. Debbie Wee Garnish with cilantro or parsley and serve hot or warm with plain rice or toasted and buttered slices of sourdough bread. Debbie Wee