Ingredients

• 2 1/4 cups small white or cannellini beans, picked over and soaked overnight
• 2 teaspoons dry mustard
• 1/4 cup cider vinegar
• 1 tablespoon grated fresh ginger
• 1/2 cup dark brown sugar, firmly packed
• 1 yellow onion, diced
• 3 cups chicken stock
• 4 ounces salt pork, in one piece
• 2 large unsmoked pork hocks
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 small red onion, very finely diced
• 1/2 small bunch flat-leafed parsley, leaves only, coarsely chopped
• 2 plum tomatoes, coarsely chopped
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons cider vinegar
• 1 teaspoon soy sauce

Instructions

1. Preheat oven to 300 degrees. Drain the soaked beans in a colander and rinse them with cold running water. In a medium heavy casserole, combine the mustard, vinegar, ginger, brown sugar, onion and chicken stock. Whisk together until evenly blended and add the beans.
2. Trim any tough outer skin from the salt pork and pork hocks and add them to the casserole, placing the bacon in the center and 1 hock on either side. Bake in the warm oven for 3 hours, or until the beans have absorbed most of the liquid and the remaining sauce is thick. Stir occasionally to keep the beans evenly moistened, and add up to 1 cup water if necessary to keep the beans from scorching. About 1 hour before the beans will be done, combine all the ingredients for the garnish in a small glass bowl and toss together well. Pull the meat off the bones, cut the bacon into chunks and serve each bowl garnished with a spoonful of the vegetable salsa.