Roast pork from a joint cooked on the middle shelf of an oven at 180 deg C for two hours (1.5kg). Allowed to cool, and then drained of liquid pork fat. Stored overnight in the fridge, and cut into pieces the next day. The crackling was removed with a sharp knife, and the solid pork fat was also removed from the pork pieces.
Some of the pork pieces were cooked in a medium sized pan in a drizzle of olive oil for twenty-five minutes at a low heat, along with strips of orange pepper, which adds some sweetness to the dish. Then I added a couple of desert spoonfuls of water, and a squirt of tomato puree, plus some freshly ground black pepper. Stirred together and heated under glass until most of the liquid had evaporated. Then I added half a 400g can of standard baked beans in tomato sauce. Stir together.
Serve once the beans are thoroughly heated. Delicious!
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