Pork Fing

Ingredients

 * 1) 1 package [2 ounces, 55g] bean threads or cellophane noodles
 * 2) 1 medium onion [about 4 ounces, 110g], peeled and quartered
 * 3) 1 medium tomato [about 5 ounces, 140g ],quartered
 * 4) 1 stick unsalted butter [4 ounces 110g]
 * 5) 1 /2 pounds pork shoulder [680g], cut into 1-inch[2.5cm] cubes
 * 6) 1/2 cup water [120ml]
 * 7) 3 medium fresh green chili peppers [ 1 1/2 ounces total, 45g], seeded and cut into julienne strips
 * 8) Salt and freshly ground black pepper

Directions
Soften the bean threads in a bowl of boiling water for 2 minutes. Drain and cut into 6-inch [15cm] lengths. Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside. Chop the tomato coarsely, about 4 pulses. Melt the butter in a large saucepan. Add the onion, tomato, pork, and water and simmer over low heat until just tender, about 1 hour and 35 minutes. Add the bean threads, chili peppers, and salt and pepper to taste and simmer until heated through, about 10 minutes. Makes 6 servings