Soak beans in water overnight. Drain and set aside

Take pork belly and score the fat side cutting a cris cross or checker board pattern with a sharp knife. Place in a large ziplock bag. Add the cassareep and massage with your hands to ensure the pork belly is evenly coated. Refrigerate overnight.

Remove pork belly from the refrigerator. Allow to come to room temperature.

Heat a cast iron skillet over medium heat. Add oil and brown the pork belly on both sides 2-3 minutes. Let cool then cut into ½ inch cubes. Set aside

Prepare whole unpeeled orange by sticking the cloves into it as if it were a pinwheel.

Add orange, to beans, plus ham hocks, sausage, pancetta, water, and chicken stock. Beans should be fully submerged.

Add bay leaves and cachaca then simmer uncovered for 1 ½ - 2 hours.

Remove the meat. Allow to cool slightly then remove the meat from the ham hocks and cut into pieces. Chop up the sausage and pancetta as well. Set aside.

In a skillet, cook the bacon rendering the fat. Add the garlic and onions and sauté 2-3 minutes on low heat.

Add chopped meat, bacon, onions, and garlic to the pot of beans. Mix in the Trini green seasoning and stir well.

Add pork belly to pot of beans and let simmer another 30 minutes.

Add ½ cup of orange juice to the beans during last 5 minutes of cooking. Mix in well.

Serve.