Beans And Belly
Ingredients
- For the Pork Belly: ⓘ
- 1 (2 pound) whole pork belly, skin removed ⓘ
- 1 tablespoon kosher salt ⓘ
- freshly ground black pepper to taste ⓘ
- 1 pinch cayenne pepper, or to taste
- For the Black Eyed Pea Salad: ⓘ
- 1 cup dried black-eyed peas, soaked overnight ⓘ
- 2 quarts fresh water ⓘ
- 1 bay leaf ⓘ
- 1 tablespoon kosher salt ⓘ
- Dressing: ⓘ
- 2 tablespoons Dijon mustard
- 2 tablespoons white vinegar ⓘ
- 1/3 cup seasoned rice vinegar ⓘ
- 1/3 cup mild olive oil ⓘ
- 1 clove garlic, minced ⓘ
- 1/3 cup finely chopped red onion ⓘ
Instructions
- Preheat the oven to 200 degrees F (93 degrees C).
- Season pork belly with salt, pepper, and cayenne. Place fat-side down on a piece of parchment paper; fold paper around pork, then wrap in a few layers of foil. Place in a baking dish, fat-side up.
- Bake in the preheated oven until internal temperature reaches 165 degrees F (74 degrees C), about 7 1/2 hours. Let cool completely, still wrapped, then transfer to the refrigerator.
- Drain the soaked black-eyed peas and place in a pot with 2 quarts water. Bring to a simmer over high heat. Add bay leaf and salt. Reduce heat to medium-low and cook until beans are just tender, 35 to 40 minutes. Drain beans and set aside.
- Whisk Dijon mustard, white vinegar, rice vinegar, and oil together in a bowl. Add garlic, onion, jalapeno, and bell pepper. Pour warm beans into the dressing. Season with salt, pepper, and cayenne; toss to combine. Wrap salad in plastic wrap and chill to let flavors blend, 8 hours to overnight.
- Mix parsley into the salad and taste for seasoning.
- Unwrap pork belly; cut into bite-sized chunks. Transfer pieces into a dry pan over medium heat. Cook, stirring occasionally, until lightly browned and crispy, 5 to 10 minutes.
- Place salad in serving bowls and top with pork belly.
Nutrition & Diet Analysis (per serving)
753
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).