Instructions: Soak the beans overnight in enough cold water to cover them generously. Drain, put in a large pot and cover with fresh water. Bring to the boil slowly, reduce heat to simmer and cook gently until the beans are almost tender. If the water boils away, add more boiling water to keep them well covered. Drain, saving the cooking water.

Blanch the pork in boiling water. Cut half of it into pieces about 2cm square, leaving the other half whole. In the bottom of a large earthenware casserole pot with a lid, place the onion. Add half the drained beans, then the cubes of pork and top with remaining beans. Put the chunk of pork on top. Mix together the tomato paste, vinegar, a good pinch of cloves, molasses, salt, pepper and sugar and pour it over all. Cover and bake in a pre-heated 250F/170C degree oven for 2 hours.

Keep an eye on the beans. If the liquid boils away, add any remaining bean liquid, heated to boiling point, or boiling water. The beans should always be covered with liquid.

During the last hour of cooking, uncover the pot and allow beans to finish cooking. Do not add any more liquid during this time.

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