Beans and Belly

This is one of the most delicious ways to enjoy pork belly and black-eyed peas, and I could not have been happier with how it came out. Make sure to start this up to 2 days in advance, as the beans require two rounds of overnight soaking--first while raw and again once tossed into a salad. Meanwhile, you'll bake the pork belly low and slow for 7 1/2 hours for an unparalleled richness and succulence that pairs perfectly with the acidic, bracing bean salad. You can also serve these in lettuce cups.

• Preparation Time: 30 mins
• Cooking Time: 7 hr
• Total Time: 7 hr 30 mins
• Calories: 375 Calories

Ingredients

• 1 clove garlic, minced
• 2 tablespoons white vinegar
• 1 bay leaf
• 1 pinch cayenne pepper, or to taste
• 2 tablespoons Dijon mustard
• kosher salt to taste
• freshly ground black pepper to taste
• 1 tablespoon kosher salt
• 1 red bell pepper, finely chopped
• 2 jalapeno peppers, finely chopped
• ⅓ cup seasoned rice vinegar
• ⅓ cup finely chopped red onion
• 2 tablespoons chopped fresh parsley leaves
• 1 (2 pound) whole pork belly, skin removed
• 1 cup dried black-eyed peas, soaked overnight
• 2 quarts fresh water
• ⅓ cup mild olive oil

Recipe Instructions

Step 1

Preheat the oven to 200 degrees F (93 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Mix parsley into the salad and taste for seasoning.

Step 7

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.

Step 8

Place salad in serving bowls and top with pork belly.