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Beans And Belly

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Recipe Summary 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.

Ingredients | Okinawa Flat Belly Tonic Amazon Canada

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

Directions

Info | Okinawa Flat Belly Tonic Amazon Canada

prep: 30 mins cook: 7 hrs 40 mins additional: 8 hrs total: 16 hrs 10 mins Servings: 8 Yield: 8 servings

TAG : Beans And Belly

Meat and Poultry Recipes, Pork,

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