Directions

1. The night before you plan to bake your beans, place beans in a large bowl and cover with at least 2 inches of water. Stir in 2 Tbsp. kosher salt and let soak overnight for around 12 hours.
2. Preheat oven to 300°F and drain beans. In a large dutch oven over medium heat, add beans and cover with 4 cups of water or enough to completely cover beans. Add salt pork, onion, garlic, molasses, brown sugar, mustard, pepper, soy sauce, and fish sauce. Stir to combine and bring to a boil.
3. Cover dutch oven and place on middle rack of oven and cook until beans are tender and approaching a caramel brown color, about 3 to 3.5 hours. Check the beans every hour and add water if beans are no longer submerged.
4. Remove any large pieces of garlic or onion from beans, if desired. Return beans uncovered to oven and bake until pork begins to caramelize and beans have a slight crust and a brick red tint, about 1 hour more.
5. Remove pot from the oven and allow beans to sit uncovered for 10 to 15 minutes before service so that the sauce will thicken. Taste and adjust seasoning with salt and pepper.