Beans And Belly Recipe

Name: Beans And Belly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
Preheat the oven to 200 degrees F (93 degrees C).
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.
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.
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.
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.
6
Mix parsley into the salad and taste for seasoning.
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.
8
Place salad in serving bowls and top with pork belly.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: For the Pork Belly:, 1 (2 pound) whole pork belly, skin removed, 1 tablespoon kosher salt, freshly ground black pepper to taste, and more.

Yes, Beans And Belly falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beans And Belly

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