Pulled Pork with Boston Beans
A CUBAN DISH THAT IS SLOW COOKED
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.