Rinse and drain the beans. Add to a 5 qt. cast iron dutch oven and add the chicken broth to cover the beans. Create a pouch using cheesecloth or a sterile 4x4 with celery, 4 garlic cloves, cracked pepper, 1/8 tsp Thyme and a bay leaf. Tie and add to pot. Create another pouch with the halved onion pierced with cloves, tie and add to pot.
Bring the bean mixture to a boil, turn off the heat, cover and let sit for an hour. This is a quick soak for the beans.
Add the tomato paste, pancetta, and sausage into the pot with the beans, return beans to a boil, reduce heat and simmer for 45 minutes or until the beans are just tender. Don't overcook the beans.
Turn off the heat and add the salt and pepper. Remove the seasoning bundles and discard. Remove the sausage to cool, then refrigerate in a separate container. Strain the beans reserving the fluid and refrigerate separately.
Add the pork loin cubes, 4 smashed garlic cloves, 1/2 tsp ground black peppercorns, 1/8 tsp. thyme, 2 bay leaves, 3/4 tbsp salt, and 2 tbsp. oil. Mix to coat and place in refrigerator overnight.