Beans and Belly - Roast Pork Belly on Black-Eyed Peas Salad
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Date: 2019-07-25
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Comments and reviews: 10
mary w
Couldn't find pork belly without skin which is too hard for me to remove SO, I bought hog jowl and was so glad. I boiled it then easily peeled off the skin, sliced the meat/fat up into crouton pieces and cooled them. Put the beans to soak, and strained the water into a pitcher to use the next day. Today I cooked collards in it, then put the pieces that didn't make it as croutons in with the beans and some more juice instead of water. I fried slowly the croutons and THEY ARE DELICIOUS Cornbread is done and I can't think of a better way to start by New Year. I will also be buying hog jowl more frequently to make the 'croutons' as they are so yummy. Thank you Chef John - this was a great treat that will be used again and again.
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Couldn't find pork belly without skin which is too hard for me to remove SO, I bought hog jowl and was so glad. I boiled it then easily peeled off the skin, sliced the meat/fat up into crouton pieces and cooled them. Put the beans to soak, and strained the water into a pitcher to use the next day. Today I cooked collards in it, then put the pieces that didn't make it as croutons in with the beans and some more juice instead of water. I fried slowly the croutons and THEY ARE DELICIOUS Cornbread is done and I can't think of a better way to start by New Year. I will also be buying hog jowl more frequently to make the 'croutons' as they are so yummy. Thank you Chef John - this was a great treat that will be used again and again.
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maskvp mGy
Made this for New Year's Day Fantastic I used frozen field peas (same thing) instead of dried. The cooking time is the same. Also, I used cured and cooked un-smoked pork belly (bacon) that I made myself so I was able to cut it like John did. This made the dish quite frankly. I tried it with smoked brisket but not as good. Finally, fried tofu would work well as a vegetarian option IMO and I will be trying that next. Perhaps use cilantro instead of the parsley? Thanks Chef John and best food wishes for 2019 and beyond
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Made this for New Year's Day Fantastic I used frozen field peas (same thing) instead of dried. The cooking time is the same. Also, I used cured and cooked un-smoked pork belly (bacon) that I made myself so I was able to cut it like John did. This made the dish quite frankly. I tried it with smoked brisket but not as good. Finally, fried tofu would work well as a vegetarian option IMO and I will be trying that next. Perhaps use cilantro instead of the parsley? Thanks Chef John and best food wishes for 2019 and beyond
reply
Zachary Folse
Is this cured or cold smoked already? Just curious wanted to slow roast some pork belly uncured but didnt know if it had to go through the 4-7 day brining process etc. edit: I like to use chicken brothe or spice flavored water when I soak my beans is that ok or better in this recipe? Also is roasting the pork belly after dicing it on a sheet tray with a wire rack to allow airflow and using a convection oven would be faster to make this recipe larger? Or is cooking in its own fat in pan the key?
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Is this cured or cold smoked already? Just curious wanted to slow roast some pork belly uncured but didnt know if it had to go through the 4-7 day brining process etc. edit: I like to use chicken brothe or spice flavored water when I soak my beans is that ok or better in this recipe? Also is roasting the pork belly after dicing it on a sheet tray with a wire rack to allow airflow and using a convection oven would be faster to make this recipe larger? Or is cooking in its own fat in pan the key?
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Leigh Connett
I absolutely love watching these food wishes. Every time I see a new one Im like yep that would be my food wish for today. Thank you. P. s. not sure if you have made this or not but I would love to see and try and makespeidini alla romana. My best friend and I went shopping in NY and had it as an appetizer when we stopped for lunch. We fell in love with it but neither of us have attempted to make itHELP.
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I absolutely love watching these food wishes. Every time I see a new one Im like yep that would be my food wish for today. Thank you. P. s. not sure if you have made this or not but I would love to see and try and makespeidini alla romana. My best friend and I went shopping in NY and had it as an appetizer when we stopped for lunch. We fell in love with it but neither of us have attempted to make itHELP.
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mhump23
Try Black eyed peas cooked with a ham hock served over rice topped with some raw chopped onion. Accompanied with some collard or turnip greens and a little corn bread. If you really feeling frisky have a piece of hog jowl with it. That my friend is New Years Day in South Georgia Used to cook this for my family and friends when I lived in Sonoma County.
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Try Black eyed peas cooked with a ham hock served over rice topped with some raw chopped onion. Accompanied with some collard or turnip greens and a little corn bread. If you really feeling frisky have a piece of hog jowl with it. That my friend is New Years Day in South Georgia Used to cook this for my family and friends when I lived in Sonoma County.
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Sarah Nuse
Thanks for sharing this Since I was a kid, my family has always had ham (health, spinach (wealth, and black eyed peas (good luck) on New Years Eve. It's a delicious meal whether or not you're interested in the fringe benefits. I think this year I'm going to step up the black eyed peas a few notches and make this salad. Have a great 2019, Chef John
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Thanks for sharing this Since I was a kid, my family has always had ham (health, spinach (wealth, and black eyed peas (good luck) on New Years Eve. It's a delicious meal whether or not you're interested in the fringe benefits. I think this year I'm going to step up the black eyed peas a few notches and make this salad. Have a great 2019, Chef John
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Rara Avis
That looks delicious Now I finally know, how to get pork belly soft. I attempted it once, but I must not have let it cook long enough. Although 7h cooking time in the oven, is daunting with my old, badly insulated one. I wonder, if the initial cooking could be done in a slow cooker. its the right temperature, just about. now Im hungry, damn it
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That looks delicious Now I finally know, how to get pork belly soft. I attempted it once, but I must not have let it cook long enough. Although 7h cooking time in the oven, is daunting with my old, badly insulated one. I wonder, if the initial cooking could be done in a slow cooker. its the right temperature, just about. now Im hungry, damn it
reply
Tempest Fury
John, Happy New YearYour sing-song voice has driven my crazy for years. I've tried to hold my tongue but this was too muchThe single floating pea/bean/. space pod? 2018 has been an extremely trying year, to my very soul. And you made me laugh so hard, with your wit and incredible visual effects, I had to write and thank you.
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John, Happy New YearYour sing-song voice has driven my crazy for years. I've tried to hold my tongue but this was too muchThe single floating pea/bean/. space pod? 2018 has been an extremely trying year, to my very soul. And you made me laugh so hard, with your wit and incredible visual effects, I had to write and thank you.
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Sherio88
Just so you're aware, I love your show but my dog ALWAYS pays attention when he hears your voice His favorite episode is the salami bread episode. he actually leaned forward and whined a little when you were wrapping it up. He loves watching me cook too. I think he just loves food XD
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Just so you're aware, I love your show but my dog ALWAYS pays attention when he hears your voice His favorite episode is the salami bread episode. he actually leaned forward and whined a little when you were wrapping it up. He loves watching me cook too. I think he just loves food XD
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Kevin Colwell
I love you so much, Chef John Every video you upload is a highlight of my day. You're so funny and charming, and the food you make is so delicious and always tempts me to flirt with new ingredients and techniques. I'm so happy to have your content in my life
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I love you so much, Chef John Every video you upload is a highlight of my day. You're so funny and charming, and the food you make is so delicious and always tempts me to flirt with new ingredients and techniques. I'm so happy to have your content in my life
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