Levantine Slow-Braised Pork Shoulder and White Bean Gigantes with Za'atar

Soak the white beans overnight in cool water, then drain.

In a heavy-bottomed braising pot, sear the cubed pork shoulder until deeply browned and caramelized. Remove the pork.

Add sliced shallots and minced garlic to the rendered fat, sautéing until fragrant and golden.

Add the grape tomatoes and cook until they burst into a vibrant sauce.

Return the pork to the pot, add the beans and enough water to cover.

Cover and simmer gently for 90 minutes until the pork is fork-tender and the beans are creamy.

Stir in a generous portion of za'atar during the final 10 minutes of cooking to bloom the spices.

Serve in a shallow bowl, garnished with a final pinch of za'atar and a splash of good olive oil for depth.