INGREDIENTS

INSTRUCTIONS

* 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. This recipe yields 6
servings.
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.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6218 broadcast 03-05-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-06-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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