Black-Eyed Peas and Pork
Yield: 4 servings
Note: Preparation of this meal begins 2 days ahead. The pork belly is coated with a dry rub and the black-eyed peas are soaked on the first night. Read the recipe.
Both the cooked pork belly and black-eyed peas are chilled overnight on the second night. Read the recipe.
For the Pork Belly
Ingredients:
2 pounds skinless pork belly
Dry Rub
1 teaspoon black pepper
1 teaspoon paprika,
½ teaspoon cayenne pepper,
1 tablespoon light brown sugar
1 teaspoon pickling salt (without iodine)
¼ teaspoon ground mustard
1 teaspoon pressed or grated garlic
12 ounces smoky Porter beer
1 teaspoon grapeseed oil
Directions:
Place rub ingredients in a bowl.
Stir with a fork until thoroughly combined. Reserve.
Shallowly score the fat side of the pork belly by cutting diagonally from one corner of the length of the pork belly across the fat in one direction and then turning the pork belly and diagonally cutting across the fat to form a diamond pattern. The objective is to cut through the fat but not into the meat.
Apply rub to all sides of the pork belly. Rub in.
Place on a plate and put in icebox, uncovered, overnight.
Preheat oven to 450°F.
Place pork belly in ovenproof casserole, fat side up.
Roast pork belly for 20 minutes.
Reduce heat to 275° F.
Add beer and garlic to the bottom of roasting pan.
Roast 90 minutes (45 minutes per pound). Juices should run clear when the pork is poked. The internal temperature should be 165° F.
Remove pork from oven when done.
Allow to cool to room temperature in drippings.
Remove pork belly from drippings, cut into 1/2” wide pieces from top to bottom and place in a covered container in the icebox overnight. Discard drippings.
Prepare the Black Eyed Peas
Ingredients:
1 cup dried black-eyed peas
2 quarts fresh cold water
1 bay leaf
¼ teaspoon salt
Dressing:
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons lemon juice
⅓ cup virgin olive oil
1 teaspoon grated garlic
1/3 cup minced red onion
2 tablespoons minced jalapeno pepper
1 cup minced red bell pepper
1/3 cup grated carrot
pinch of salt
pinch of freshly ground black pepper
Garnish:
½ cup chopped tomato
2 tablespoons chopped fresh parsley leaves
Directions:
Rinse the black-eyed peas. Sort and remove any loose seed coats, stones, or other foreign material.
Place in a large ceramic or glass bowl and add cold water to cover the top of the black-eyed peas by 3”.
Remove any loose seed coats that float to the top.
Allow to rest on the counter overnight.
Stir and remove any loose seed coats in the water. Drain the soaked black-eyed peas and place in a large saucepan with 1 quart cold water, bay leaf, and salt.
Bring to a simmer over high heat.
Reduce heat to medium and simmer (do not boil) until the black-eyed peas are just tender, not mushy (35 to 45 minutes).
Drain beans, remove bay leaf.
While the black-eyed peas are simmering, whisk together the Dijon mustard, white vinegar, lemon juice, oil, salt and pepper in a large bowl.
Add garlic, onion, jalapeno, carrot, and bell pepper.
Pour dressing over the warm beans and toss to combine.
Cover and place in the icebox overnight.
One hour before serving, remove black-eyed peas and dressing from the icebox and allow to come to room temperature on the counter.
Strain dressing from the black-eyed peas mixture. Reserve dressing.
Mix parsley and tomatoes into the black-eyed peas mixture.
Heat a cast iron skillet over medium heat.
When hot, add grapeseed oil and rotate skillet to cover the entire bottom surface.
Place pork belly pieces in the pan.
Fry until lightly browned and crisp on all sides, turning as needed with a tong.
Plate black-eyed peas mixture.
Add 2 tablespoons of the dressing back in the mixture.
Decoratively place pork belly pieces.
Serve.