Beans and Belly

Recipesfull introduces to you: Pork Recipes. (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.

Brief

Prep 30 mins

Cook: 7hrs40 mins

Additional: 8hrs

Total: 16hrs10 mins

Servings: 8

Yield: 8 servings

Beans and Belly

Ingredients

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

1 cup dried black-eyed peas

soaked overnight

2 quarts fresh water

1 bay leaf

1 tablespoon kosher salt

2 tablespoons Dijon mustard

2 tablespoons white vinegar

⅓ cup seasoned rice vinegar

⅓ cup mild olive oil

1 clove garlic

minced

⅓ cup finely chopped red onion

2 jalapeno peppers

finely chopped

1 red bell pepper

finely chopped

kosher salt to taste

freshly ground black pepper to taste

1 pinch cayenne pepper

or to taste

2 tablespoons chopped fresh parsley leaves

Easy Caramelized Onion Pork Chops

Meat and Poultry

Directions

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.

Nutritional Information

Beans and Belly

Servings Per Recipe:8

Calories: 374.6

% Daily Value *

Protein: 19.1g 38%

Carbohydrates: 18.1g 6%

Dietary Fiber: 2.8g 11%

Sugars: 4.6g

Fat: 25g 38%

Saturated Fat: 6.5g 32%

Cholesterol: 41.1mg 14%

Vitamin A Iu: 619.8IU 12%

Niacin Equivalents: 7.8mg 60%

Vitamin B6: 0.3mg 18%

Vitamin C: 22.8mg 38%

Folate: 144.2mcg 36%

Calcium: 40.5mg 4%

Iron: 2.6mg 14%

Magnesium: 57.4mg 21%

Potassium: 505.8mg 14%

Sodium: 2669.7mg 107%

Thiamin: 0.5mg 45%

Calories From Fat: 224.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.