The recipe I've got says to use streaky bacon instead of the belly pork (obviously the same thing, but cured), and remove the rind before cooking, so you don't get so much fat in it. I reckon it would be best if you can get the bacon in the piece, but I'm sure thick rashers will be fine, if not authentic. It also says to add a good tot of rum!
I remember cooking this years ago, and it was delicious, but had forgotten all about it - so thanks for the reminder; I may actually try this tomorrow, as I've got some portions of beans that I've pre-prepared and cooked in tubs in the freezer and I do have a really great local butcher (a Rick Stein Food Hero, no less).
The Guerilla Griller has a foodie blog at http://guerillagriller.blogspot.com/
I made a meat-less version a while ago. Can't remember where the recipe came from now but it had a lot of chopped veg, tomato puree, worcestershire sauce. These days I just throw beans, passata, cooked veg etc. into a pan and do that as a cheating short-cut.. I can't remember whether the original recipe had brown sugar in it or not but I usually miss that out of my version.
Visit my blog for food, drink, photography and hamsters.
Hi Fiona - probably too late for you now but we made them with advice from our friend, Mike (San Diego, not Boston).
The result was very good indeed but probably something you would enjoy once every two months or so - extremely filling but quite moreish.
Never knowingly underfed
Most Users Ever Online: 767
Currently Browsing this Page:
Guest Posters: 11
Newest Members:RobertasseK, EdwardDum, Suzanneclics, Brianalile, JamesSlops, RickySek
Moderators: Toffeeapple: 16337, AdminTA: 10, Fiona Nevile: 0
Administrators: Danny: 5517