Beans And Belly Recipes

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BEANS AND BELLY



Beans and Belly image

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.

Provided by Chef John

Categories     Pork Recipes

Time 16h10m

Yield 8

Number Of Ingredients 20

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

Steps:

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

Nutrition Facts : Calories 374.6 calories, Carbohydrate 18.1 g, Cholesterol 41.1 mg, Fat 25 g, Fiber 2.8 g, Protein 19.1 g, SaturatedFat 6.5 g, Sodium 2669.7 mg, Sugar 4.6 g

BEANS AND BELLY



Beans and Belly image

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.

Provided by Chef John

Categories     Pork Recipes

Time 16h10m

Yield 8

Number Of Ingredients 20

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

Steps:

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

Nutrition Facts : Calories 374.6 calories, Carbohydrate 18.1 g, Cholesterol 41.1 mg, Fat 25 g, Fiber 2.8 g, Protein 19.1 g, SaturatedFat 6.5 g, Sodium 2669.7 mg, Sugar 4.6 g

BRAISED PORK BELLY WITH BORLOTTI BEANS



Braised pork belly with borlotti beans image

Combine pork belly, borlotti beans and veg to make this delicious one-pot casserole. Serving up three of your 5-a-day, it's wholesome as well as flavourful

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 2h

Number Of Ingredients 15

800g skinless, boneless pork belly, cut into large chunks, or 800g pork belly slices
1 tbsp plain flour
2 tbsp olive oil
1 large onion, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped, any leaves reserved and chopped, to serve
1 rosemary sprig
2 bay leaves
2 garlic cloves, roughly chopped
1 tbsp tomato purée
200ml white wine
500ml chicken stock
2 x 400g cans borlotti beans, drained
large handful of parsley, leaves picked and finely chopped, to serve
1 lemon, zested, to serve

Steps:

  • Heat the oven to 160C/140C fan/gas 3. Toss the pork in the flour with some seasoning. Heat the oil in an ovenproof casserole dish and fry the pork for 10 mins until golden, then transfer to a plate. Tip all the veg into the pan with the rosemary, bay leaves and garlic, and cook on a low heat for 10 mins until softened. Stir in the tomato purée and cook for a minute, then add the wine. Pour over the stock, then bring to a simmer and stir in the fried pork.
  • Cover, then cook in the oven for 1 hr. Remove from the oven, stir through the beans, cover again and return to the oven for 30 mins, or until the pork is very tender. Leave to cool a little, then scatter over the parsley, lemon zest and reserved celery leaves.

Nutrition Facts : Calories 662 calories, Fat 34 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 13 grams fiber, Protein 45 grams protein, Sodium 1.1 milligram of sodium

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