Soak beans overnight in 1 gallon salted water

Drain and rinse

Boil beans until soft (1 - 1 1/2 hrs)

Preheat oven to 350°

While beans are boiling, cut up aromatics, toss in olive oil, lightly salt. Roast for 20-30 minutes until slightly brown. Mash garlic before adding to dish.

One half hour before combining ingredients, take pork neck out of refrigerator to come to room temp and wrap in cheesecloth.

In a 6 quart Dutch oven, layer pork neck, beans and vegetables along with enough bean broth to cover. Reserve 2 cups broth to add while cooking.

Add pepper, thyme and sage

With lid slightly ajar, bake in oven for 1-2 hours, adding liquid as necessary.

Remove pork neck from dish, let cool.

Unwrap pork, debone carefully.

Serve over rice, garnish with freshly chopped red pepper and chili garlic sauce.