OK, here goes: to serve six:
500g haricot beans, soaked overnight
2 onions, chopped
2 celery sticks, chopped
2 tbsp Dijon mustard
2 tbsp soft brown sugar
3 tbsp treacle (or molasses)
2 tbsp wine vinegar
pinch of ground cloves [though we use whole]
1 tbsp tomato puree
750g streaky pork
half tsp salt
Drain beans and cook in boiling water for ten minutes. Drain, then place in casserole dish with onion and celery.
Mix the mustard, sugar, treacle, vinegar, cloves and tomato puree toegther, add to the pan, and top up with water until the beans are just covered.
Bury the pork in the beans. Bring the mixture slowly to the boil, skimming off any scum. Stir.
Cover tightly and heat at 180C/350F/Gas Mark 4 for 2 to 2-and-a-half hours, until the beans are very tender. Check throughout cooking and add a little boiling water if the mixture seems dry. Add the salt and stir well.
To serve, remove the pork, cut into chunks or slices and return to the pot. Serve with wholemean rolls [it says here].
Et voila! I must admit I'm not mad keen on this but DP bloody loves it. Pork freak.