Serves 8 generously
1kg haricot beans, dried
1kg pork belly
500g bacon lardons
80g soft brown sugar
100g black treacle
2 tablespoons English mustard powder
20 shallots, peeled
3 bay leaves
4 tablespoons Worcestershire sauce
3 tablespoons tomato puree
salt & pepper
Soak the beans overnight in plenty of cold water. Preheat the oven to 140ºC. Drain, rinse and put the beans in a large ovenproof pan with enough water to cover by about 5cm. Bring to the boil and boil fast for about 10 minutes. Spoon off any froth. Lower the heat, cover with the lid and simmer for about an hour. The beans should be tender, but not too soft. Remove from the heat.
Cut the pork belly into large 5cm cubes, removing the rind. Add them to the pan along with the bacon lardons. Stir in the brown sugar, tomato puree, black treacle, Worcestershire sauce and dry mustard powder.
Press the cloves into three shallots and add them to the pan along with the remaining onions and the bay leaves. Season with pepper, but no salt at this stage. If needed add a little hot water to cover the beans. Replace the lid. Put the pan in the oven and cook for about 3 hours.
Taste and season with salt and pepper. Pull the pork chunks to the surface and return to the oven uncovered for a further hour.
Serve as a warming supper or a hearty brunch.