3 tablespoons of olive oil (for frying)
2 kg of lean pork, cut into small cubes
1 large onion, cut into 8 pieces
6 small tomatoes with skin
6 cloves of garlic with skin
1/3 cup of rum
1 whole calabrese pepper, intact
1/4 teaspoon of ground cinnamon
1 bay leaf
1/4 cup of olive oil for the sauce
salt and black pepper to taste
3 tablespoons of butter or margarine (optional)
1 cooked ham hock, cut into slices
800 g of cooked white beans
3 tablespoons of olive oil (for frying)
2 kg of lean pork, cut into small cubes
1 large onion, cut into 8 pieces
6 small tomatoes with skin
6 cloves of garlic with skin
1/3 cup of rum
1 whole calabrese pepper, intact
1/4 teaspoon of ground cinnamon
1 bay leaf
1/4 cup of olive oil for the sauce
salt and black pepper to taste
3 tablespoons of butter or margarine (optional)
1 cooked ham hock, cut into slices
800 g of cooked white beans
Heat 3 tablespoons of olive oil in a large pot and brown the pork
Add the onion, tomatoes, and garlic and cook for 15 minutes
Add the rum and enough water to cover the pork with salt to taste
Let it simmer and add the whole pepper, bay leaf, and cinnamon
Cook for another 15 minutes and remove the pepper, tomato, garlic, and onion
Add enough water to cover the pork and cook until it's tender
Add more water if needed
Skim the surface of the stew and discard any excess fat
Blend the remaining ingredients in a blender with some olive oil and water to create a sauce
Season with salt and black pepper and mix well
Serve the cooked ham hock slices with the bean stew, garnished with the sauce.