Zharkoe Pork

• 2 1/2 lbs trimmed pork shoulder, cut into 3/4-inch pieces
• 1 1/4 teaspoons salt
• 2 tablespoons olive oil
• 3 large garlic cloves
• 1 teaspoon dried summer savory
• 3/4 teaspoon coriander seed
• 1/2 teaspoon fenugreek seeds
• 1 large red onion, finely chopped
• 1 bell pepper, chopped
• 4 jalapeno peppers, finely chopped
• 1 cup water
• 1/2 cup chopped fresh parsley
• 3 dill pickles, chopped
• 3 cups water
• 3/4 teaspoon salt
• 3/4 lb old fashioned grits
• 3/4 lb mozzarella cheese, cut into 1/2-inch cubes

1. Place pork in 4 qusrt pot and salt and pepper to taste. Cover pot and let meat steam over high heat, stirring occasionally, 10 minutes. Stir in 1 tablespoon olive oil and brown meat, stirring occasionally, 6-8 minutes.
2. Mash garlic cloves, summer savory, and 3/4 teaspoon salt in mortar and pestle. Put garlic paste into and small bowl and grind the coriander and fenugreek seeds in the mortar and pestle.
3. Add garlic paste and 1 teaspoon olive oil to pork and stir over medium heat 1 minute. Add onion, bell and jalapeno peppers and coriander/fenugreek and cook until onion is softened, about 5 minutes.
4. Add 1 cup water and bring to bowl. Reduce heat and simmer 1 hour.
5. Add parsley and pickles and serve over grits.
6. For the grits:.
7. Bring 3 cups water and 3/4 teaspoon salt to a boil. Stir in grits, return to boil, then simmer, stirring, until thickended, about 18 minutes.
8. Increase heat to medium-low and add cheese a few cubes at a time while stirring until it is all melted inches.

pork shoulder, salt, olive oil, garlic, coriander seed, fenugreek seeds, red onion, bell pepper, peppers, water, parsley, dill pickles, water, salt, fashioned grits, mozzarella cheese

Taken from www.food.com/recipe/zharkoe-pork-212618 (may not work)