Baked Beans with Pork Belly and Quince

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 1/2 pounds pork belly, skin discarded, belly sliced 1 inch thick and cut into 1-inch dice
• 1 large onion, finely chopped
• 4 cups dried Tarbais or cannellini beans (26 ounces), soaked overnight and drained
• One 28-ounce can diced tomatoes, drained
• 6 thyme sprigs
• 2 bay leaves
• 2 quarts Ham Hock Stock
• 2 pounds quince (about 4)—peeled, cored and cut into 1/2-inch dice
• Salt and freshly ground pepper
• 1/4 cup snipped chives

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