Boston Baked Beans

Soak the beans overnight, then drain.

Dice the onion and pork belly.

In an oven-safe pot over heat, render the pork belly for 15 minutes until crispy.

Add the onion and sauté until translucent.

Add the beans and pour in enough water to cover them by about 1/2 to 3/4 inch.

Stir in the molasses, dry mustard, Worcestershire sauce, baking soda, black pepper, thyme, and bay leaf.

Press the garlic directly into the pot and mix well.

Bring to a boil.

Cover with a lid.

Bake at 300°F (150°C) for 2 to 3 hours, adding hot water as needed.

Check the liquid level every hour and top up with boiling water so the water barely covers the beans.

Remove from the oven, stir in the vinegar and salt, and mix well.

Let rest at room temperature for 30 minutes.