Molasses-spiked Boston beans with crispy pork belly

Put water and lima beans in a large bowl and leave to soak overnight.

Preheat oven to 220°C. Rub pork belly with oil and salt. Arrange in a shallow roasting tray, then bake for 20 minutes. Reduce oven temperature to 150°C and bake for a further 2 hours or until skin is crisp and meat is tender.

Meanwhile, put beans and soaking water in a medium saucepan and bring to the boil over a high heat. Reduce heat to low and simmer for 40 minutes or until beans are tender. Drain, reserving 2 cups of cooking liquid.

Melt butter in a medium saucepan over a medium heat. Add onion, garlic, bay leaves, fennel seeds, mustard powder and dried sage and cook for 5 minutes or until onion is soft. Add tomato paste and cook, stirring, for a further 2 minutes.

Add molasses, vinegar, raw sugar and reserved cooking water and bring to the boil. Add cooked beans, stirring to combine, then simmer for 10 minutes or until thickened. Season and stir in parsley. Transfer beans to a serving platter. Chop pork belly into 5cm chunks and arrange on top of beans. Serve with crusty bread on the side.