Slow Roasted Pork Belly with Black Eyed Peas and Collard Greens Print Email

For the Pork Belly:

1 1/2 lb. boneless pork belly (skin on)
1 tsp grapeseed oil
salt and pepper to taste

1. Score skin in crosswise fashion (creating a cross hatched pattern).
2. Rub meat with oil (do not rub oil on skin side).
3. Season all sides with salt and pepper to taste.
4. Set skin side down in a cast iron or other heavy oven proof pan.
5. Roast at 295°F for four hours.
6. Remove from oven and let rest 5-10 minutes before slicing and serving.

For Black Eyed Peas and Collard Greens:

2 tbsp butter
2 medium leeks, thinly sliced in half moons (white part only)
1 clove garlic, minced
1 cup pork or chicken stock
12 oz collard greens, stems removed
2 540 ml cans black eyed peas (rinsed and drained) (OR 4 cups precooked black eyed peas)
salt and pepper to taste
1 tsp hot sauce
1/2 tsp cumin

1. In Dutch oven or other heavy bottomed pot, heat butter over medium heat. Add leeks and garlic and sauté until softened.
2. Add stock and bring to a simmer.
3. Rinse the collards very weel and then chop or tear them into large chunks (about three inches) and add to simmering liquid.
4. Add in beans and seasonings and continue to simmer for 30 minutes.
5. When done, sauce should be thickened and reduced.

To serve: Mound beans and greens in bowls, top with sliced pork belly and serve.

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