Preparation / Directions:
* Note: See the "Brown Chicken Stock" and "White Chicken Stock" recipes which are included in this collection.
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.
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.
Comments: Salt pork is from the same cut of pork as bacon, but whereas bacon is usually cured in brine and smoked. Salt pork is cured in coarse salt, but not smoked.