Pulled Pork with Boston Beans



Serves 4 to 5



Dry cannellini beans ( soaked the night before )              400 gms

Boneless Pork Belly                                                         750 gms

White Onion sliced                                                            1 Big one

Garlic grated                                                                      3 cloves

English Mustard powder                                                   1 tsbp

Tomatoes Paste                                                                140 gms

Palm Sugar ( grated )                                                        2 tbsp

Dark unrefined sugar                                                         1 tbsp

Tamarind Paste                                                                  3 tbsp

Bay leaves                                                                          3

Thyme                                                                                 Chunky Sprig

                                 Salt and Pepper to taste



1- Next day get a good cast iron pan or similar, rinse the beans and put them in the pan covered with cold water. Bring to the boil. Once boiling reduce the heat and leave it to simmer for about 45 mnts. Drain and keep the cooking liquid. Get the cooked beans back on the dip pan.   

2- Get the oven preheated at 140 c fan or 120 c gas.

3-Get a good frying pan add a enough cooking oil just to cover the bottom, alternating high flame for a good boost of colour and medium flame, for getting the crackling going, shallow fry the pork belly until golden coloured. Set aside and sautee the onions, then the garlic, add tomato pure, mustard, sugars, tamarind paste and cook this sofrito for about 3 minutes in medium flame.

4- Add to beans in the casserole dish, add some of the liquid, add bay leaves and thyme, stir well and immerse the pork belly so it is covered with liquid just right one inch before the skin. Add more liquid if required.

5- Bring to a boil on top stove. Cover with a well fitted lid and put in on the oven for about 3 hours until the beans and  pork are melting. If too much liquid is left, which normally not, it can be finish on the stove just to reduce the liquid to the desired consistency.

Serve in big bowls with plenty of bread or in the case of a cuban with good white steaming rice.