Pork with Beans in Tomato Sauce

Materials Metric US
pork grade II (with fat, butt) 450 g 0.99 lb
pork grade III (connective tissue) 150 g 0.33 lb
pork lard 10 g 0.35 oz
dry beans 390 g 0.85 lb
Ingredients for 1 kg (2.2 lb) of materials
salt 18 g 3 tsp
pepper 0.5 g 1/4 tsp
paprika 0.5 g 1/4 tsp
nutmeg 0.3 g 1/8 tsp
allspice 0.3 g 1/8 tsp
sugar 3 g 1/2 tsp
Maggi sauce* 2 ml 1/2 tsp
vinegar 5 ml 1 tsp
onion, small 20 g 1/2 onion
wheat flour 14 g 0.49 oz
potato flour 24 g 0.84 oz
tomato sauce 50 g 1.76 oz
* Maggi sauce can be bought in every supermarket


  1. Soak beans for 12 hours in water. Stir. Dry beans must gain 80% in weight (use scale). If more weight gain is needed soak beans longer. Scald soaked beans in boiled water for 3 minutes. Drain and spread on table to cool.
  2. Cut pork grade II into 1 inch (25 mm) pieces. Grind pork grade III through 1/8" (3 mm) plate.
  3. Mix ground pork grade III with 6 g salt (1 tsp), then add pieces of pork grade II, 12 g salt (2 tsp) and keep on mixing until sticky. Add potato flour and remix.
  4. Making roux. Heat the lard in a frying pan, adding flour. Stir continuously until light brown.
  5. Sauce. Add to roux one pint (373 ml) of tomato sauce and mix together. Add all spices, Maggi, vinegar and bring to a boil, stirring often. Turn the heat off.
  6. Pack cans with 70 g (2.47 oz) meat mass, add 80 (2.82) g soaked and scalded beans and fill with sauce leaving 1/2 inch headspace.
  7. Exhaust cans to 170° F, 77° C meat temperature. Fill with hot sauce to 1/4 inch from top.
  8. Seal and process at once at 250° F, 121° C:
    307x200.25 can - 45 min

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