Boston beans and belly pork

by Frank

Beans and crispy chunks of belly pork.

• Ingredients

• 500g Belly Pork
• 300g Cannellini Beans
• 150g diced smoked pancetta
• 1 large Onion
• 3 cloves Garlic
• 2 Tsp English Mustard powder
• 2 Tsp soft Brown Sugar
• 1 Tbsp Black Treacle
• 1 Tbsp Tomato Puree
• 1 Tbsp Apple Cider Vinegar
• 400g tin of chopped Tomatoes
• 2 Bay Leaves

Method

1. Day before, soak the beans in plenty cold water.
2. Put the beans in a pan and cover with cold water.
3. Bring to the boil and simmer for 45 min until tender.
4. Drain and reserve the cooking liquid.
5. Brown the pork in casserole dish. Empty into cooking vessel.
6. Brown the pancettaand add the onion, cook until softened.
7. Add the garlic and cook one further minute.
8. Add the mustard, sugar, treacle, tomato puree, vinegar and tomatoes to the pan.
9. Stir well and cook for one minute.
10. Add the beans and 700ml of the cooking liquid.
11. Top up with water if needed and and bay leaves and 1 tsp salt.
12. Cook at 160C/140C Fan for 2½ hours or until all tender.
13. Serve in bowls with crusty bread.