I wanted to sneak in this pork belly on black-eyed peas
salad video before the New Year, to help ensure you a very lucky, and prosperous
2019. Of course, there’s no guarantee this roast pork belly on black-eyed peas salad
recipe will bring you good fortune in the New Year, but what if it does?
Either way, this is still one of the most delicious ways to
enjoy both pork belly and black-eyed peas, and could not have been happier with
how this came out. Since I’m still officially on vacation I’ll keep this post
brief, but I did want to mention the bean soaking seen herein.
There are many articles online about this being an
unnecessary step, and technically it is, but it’s been my experience that if
you soak your beans the night before, they seem to hold their shape better, as
well as cook a lot faster. So I say soak, but either way, I want to wish you
all a very Happy New Year, and I really hope you start 2019 off with a big bowl
of “beans and belly.” Enjoy!
Ingredients for 6 portions:
For the Pork Belly:
2 pound pork belly (skin removed)
– Roast at 200 F. for 7 1/2 hours
1 cup dried black-eyed peas, soaked overnight, drained
2 quarts fresh water
1 tablespoon kosher salt
1 bay leaf
2 tablespoons Dijon mustard
1/3 cup seasoned rice wine vinegar
2 tablespoon white vinegar
1/3 cup mild olive oil or vegetable oil
1 minced garlic clove
1/3 cup finely diced red onion
2 jalapeno, finely chopped
1 red bell pepper, finely diced
salt, freshly ground black pepper, and cayenne to taste
2 tablespoons chopped fresh parsley leaves
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