Dice corned pork into cubes.
Chop onion, tomatoes, scallion, hot pepper, garlic and sweet pepper; set aside thyme.
Sauté the corned pork in oil until lightly golden.
Add onion, tomatoes, sweet pepper, garlic and hot peppers to the sautéed corned pork.
Cook until the veggies are soft and fragrant.
Add ketchup and honey, cover and simmer for 2 minutes.
Add black pepper, butter beans, scallion and thyme; cover until it is rich and thickened.
Serve with dumplings or ground provisions and enjoy.