Our friends at Our Kitchen have inspired a weekend of low and slow dabbling in the heart of the home.
It’s time to swap out the canned, swimming in sweet tomato sauce variety for this hearty rendition. While traditionally flavoured in Boston with salt pork, the substitution of pancetta and pork belly in this recipe – offering eager spoons the chance to go hunting for melt-in-your-mouth pieces of pork – can’t be beat; a delicious, comforting dish, perfect for easy weekend cooking.
450g dried navy beans
300g pork belly, skin removed (keep the fat) and roughly chopped into 5cm cubes
2 cloves garlic
1/3 cup molasses
2 tbsp brown sugar
¼ tsp ground cloves
1 tsp smoked paprika
½ tsp English mustard powder
10 pickling onions, peeled and halved
1. Bring beans to the boil in a medium sized saucepan. Take off heat and let soak for 1 hour.
2. Bring back up to a simmer and cook until the skins burst.
3. Preheat oven to 150˚C on bake.
4. In a large oven-proof pan with a lid (a Dutch oven is great for this), brown pork belly, pancetta and garlic.
5. Add beans, molasses, brown sugar, spices and onions. Add cooking water from beans to cover (top up with extra hot water if required), and season with ground black pepper (no salt).
6. Bake for 4 – 6 hours, uncovered for the last ½ an hour. Season with salt and serve with bread or on toast.
For more recipes, visit the Our Kitchen website below.