Slow Cooked Pork & Boston Beans

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  • 1 tbsp groundnut oil
  • 2 onions, sliced
  • 2 cloves garlic
  • 2 tbsp tomato puree
  • 1 tbsp mustard powder
  • 3 tbsp treacle
  • 2 tbsp brown sugar
  • 400g dry haricot beans, soaked overnight
  • 1 tbsp salt
  • 100g salt
  • 100g sugar
  • 700g pork belly




  1. Preheat the oven to 140°C/280°F.
  2. Fry the onions in the oil until soft in a large casserole. Add garlic then fry for a further minute or so before adding the rest of the ingredients. Bring to a gentle simmer and bake until the beans are soft and tender, roughly 3 hours.
  3. Meanwhile whisk together salt and sugar. In a tray spread this mixture in the bottom and place the pork belly, skin side down, on top. Leave to sit in the fridge for around 3 hours.
  4. Place the pork in the oven and bake for 2 hours, then turn the oven up to 220°C and blast for a further 30 minutes to crisp up the skin.
  5. Serve with the beans. Enjoy!