It is a shame that so many people nowadays have never tried homemade pork and beans. Freshly prepared beans have a completely different taste and, maybe more importantly, texture than canned beans.

Sprinkle some Parmesan on top and you've got a warm, zesty, and satisfying dish that could have been made in Tuscany instead ...

If you can't find sakura shrimp ... When the oil is hot, add the long beans. Stir constantly over a high flame for about 30 seconds, then add the pork and shrimp back to the wok.

Here I have omitted the original black pudding, upped the quantity of pork, added white beans, given it a crumb top and baked it, a bit like a French cassoulet.