Pork with Beans in Tomato Sauce
|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|
- 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.
- Cut pork grade II into 1 inch (25 mm) pieces. Grind pork grade III through 1/8" (3 mm) plate.
- 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.
- Making roux. Heat the lard in a frying pan, adding flour. Stir continuously until light brown.
- 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.
- 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.
- Exhaust cans to 170° F, 77° C meat temperature. Fill with hot sauce to 1/4 inch from top.
- Seal and process at once at 250° F, 121° C:
307x200.25 can - 45 min