Party Pork and Beans

Ingredients

• 1 kg pata (pork hock), cut into sections
• 6 pcs bacon, lightly fried
• 1 pc chorizo de Bilbao, sliced
• 420 g can baked beans
• 3 cups water (for simmering into stock)
• 6 cloves garlic, minced
• 1 large white onions, roughly chopped
• salt
• freshly ground black pepper

Instructions

1. 1

   Heat oil and lightly fry the bacon (not crisp). Set aside for topping.

2. 2

   Add the bone in pata pieces and brown them well on all sides to build flavour. Remove pata then set it aside.

3. 3

   In the same pot add garlic and onions then sauté until fragrant and lightly golden.

4. 4

   Place the pata back into the pot, pour in enough water to cover the pata. Season lightly, bring to a boil, then lower to a simmer. Cook until the meat is tender and the broth becomes gelatinous.

5. 5

   Once the pata is tender, add the chorizo slices and simmer for 10 minutes.

6. 6

   Pour in the canned pork & beans and stir gently to combine. Let the mixture simmer so flavours meld.

7. 7

   Transfer the pork-and-beans mixture to a baking dish, top with the bacon, and broil until bubbling and slightly caramelised on top.

8. 8

   Serve hot with rice or crusty bread. The sauce will thicken as it cools thanks to the pata collagen.