Freginat is a traditional dish from Catalonia, in the northeast corner of Spain. It was made after the pork slaughter using a little bit of fresh, boneless pork and utilizing the organ meats that could not be as easily preserved. It would often use up some of the last of the cured bacon from the previous season's hog. Onions, white beans, and some simple seasonings create a hearty dish. There are many versions of this dish, so feel free to experiment!
1/2 - 1lb Fresh, boneless pork (you can use tenderloin, shoulder, neck, chops)
4 oz Bacon, chopped
Pork liver and/or kidneys (optional)
1 can white beans
6 cloves garlic
1/4 cup white wine
1/2-1 cup chicken or pork stock
Salt & Pepper
Heat a heavy pan or cast iron skillet over medium-high heat.
Chop about 4 oz bacon, slice or chop kidneys (removing tough, white inner part) and liver, and cook with bacon until brown and starting to crisp. Set aside, leaving bacon drippings in the pan
Slice or chop an onion and sauté in the bacon drippings until softened and translucent, then add garlic and sauté a couple minutes more being careful not to burn the garlic or else it gets bitter. Remove onions and garlic from the pan and set aside.
Slice or chop the fresh pork and cook until browned all over. If needed add a little lard to the pan.
Remove the pork from the pan and deglaze the pan with 1/4 cup of white wine, scraping up the brown bits.
Add back the bacon, liver, kidneys, onion, garlic and chicken stock and stir to incorporate. You can add more or less liquid to make the stew the thickness you would like.
Add beans and simmer until everything is combined and the beans are heated through.
Taste and season with salt and a generous grinding of fresh pepper.
Serve with some hearty bread and grated Manchego cheese.