-
1
Soak the smoked and salted meats in a large pan overnight.
-
2
The next morning, drain, rinse, and soak again until ready to cook.
-
3
In a large heavy stock pot, heat the oil over medium-low heat.
-
4
Add the onions and cook, until they are softened and translucent.
-
5
Add the garlic and cook for 3 minutes more, until the aroma is released.
-
6
Tie the bay leaves, and add it to the pan, along with the dried soaked meats, fresh meats, and the water.
-
7
Bring slowly to a boil over medium heat, then reduce the heat and skim the fats and scum from the top.
-
8
Cook for 1 hour, then add the beans, return to a simmer, and again skim any scum from the top.
-
9
Simmer for another hour.
-
10
As each piece of meat becomes forktender, remove it.
-
11
Place the cooked meats on a platter, cover with aluminum foil, and keep warm in a low oven.
-
12
Remove all the meat and skin from the pigs trotter and dice it.
-
13
Discard the bone and add the meat to the beans.
-
14
Cut the jerked beef into half a inch dice and also return it to the beans.
-
15
Continue cooking the beans for 20 minutes more, or until tender.
-
16
Remove any fat or gristle from the remaining cuts of meat, then cube or slice it into bitesized pieces.
-
17
Arrange the sliced sausages, pork pieces and bacon on one side of a large heated platter and place the beans on the other side.
-
18
Serve hot, accompanied by stewed kale, cooked white rice, fried pork lard and orange segments.
