27 December 2012,00:36 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Cut the pork into 5 cm. Arrange on a rack in a roasting tin and cook towards top of a preheated hot oven (220°C/425°F, Gas Mark 7) for 20 minutes until crisp and browned.
  • Heat the oil in a flameproof casserole; add the garlic, chili, onion and apple and fry, stirring, for 3 minutes.
  • Mix together the treacle (molasses), vinegar, mustard, tomato puree (paste) and stock, then pour into the casserole.
  • Add the thyme, pieces of pork, salt and pepper to taste and the beans.
  • Reduce the oven temperature to moderate (160°C/325°F, Gas Mark 3) and cook the casserole, uncovered, for 20 minutes. Stir in parsley and potatoes.
  • Serve immediately with a mixed green salad. 


  • 1 kilo gram sliced belly pork
  • 2 tablespoon oil
  • 4 cloves garlic, crushed 
  • 2 pickled chili, chopped
  • 2 onion, chopped
  • 2 cooking apple, cored and chopped 
  • 2 tablespoon black treacle 
  • 2 tablespoon vinegar
  • 2 teaspoon dry mustard
  • 4 tablespoons tomato puree 
  • 300 ml chicken stock
  • Sprig of fresh or 1 teaspoon dried thyme
  • Salt and freshly ground pepper 
  • 1 x 800 grams red kidney beans, drained 
  • 2 tablespoon chopped parsley
  • 2 large potatoes, chopped and sauted

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