1 kg of white kidney beans
250 g of salted pork jowl
1 tablespoon of salt
1 tablespoon of molasses
3 tablespoons of cinnamon
1/2 tablespoon of mustard
1 kg of white kidney beans
250 g of salted pork jowl
1 tablespoon of salt
1 tablespoon of molasses
3 tablespoons of cinnamon
1/2 tablespoon of mustard
Let the beans soak for a day or two
The next day, drain and cover with water
Aquatic cook, until the beans are almost tender
Drain the beans
Braise the salted pork jowl
Remove a small portion and place it at the bottom of the pot or form where the beans will be cooked
Make 1 cm deep cuts in the remaining rind
Place the beans in the pot or form
Add the pork to the beans, so that the meat part dips into the liquid and the skin part faces upwards and stays on the surface
Mix molasses, salt, cinnamon, and mustard
Add 1 cup of boiling water
Mix well
Pour over the beans
Add more boiling water as needed to cover the beans
Cover and bake in the oven for about 6 hours After 5 hours, remove the lid so that the pork skin can get golden brown and crispy Add water as necessary
Serves 8 people.
