Black Eyed Peas and Pork Belly

Black Eyed Peas and Pork Belly

There is something so satisfying about an authentic black eyed peas and pork belly dish to serve along with a Memphis style barbecue. This dish does not require a lot of effort, but it does require some time. Start this dish earlier in the day and let it finish while you are smoking and grilling your main dish.

Serves: 6

Ingredients:1 lb pork belly, skin on 1 teaspoon olive oil 1 teaspoon salt 1 teaspoon pepper 1 lb dry black-eyed peas, sorted and rinsed 2 tablespoons butter 1 medium leek, thinly sliced and rinsed 5 cloves garlic, crushed and minced ½ teaspoon cumin ½ teaspoon crushed red pepper flakes 2 bay leaves 4 cups chicken or vegetable broth

Directions: Preheat oven to 350°F.

Brush pork belly with the olive oil and season the meat well with salt and pepper. Place in a baking dish skin side down and roast in the oven for 3½ to 4 hours. Remove from oven and let rest before cutting into small cubes.

In a Dutch oven, place the black-eyed peas and enough water to completely cover the peas with an additional inch or two of water above them. Bring the water to a boil, and let boil two to four minutes. Remove from heat, cover and let stand for approximately one hour. Drain and rinse the peas well and set aside.

In the same Dutch oven, melt the butter over medium heat. Add the leeks and garlic. Sauté until the leeks are tender, approximately two minutes.

Add the peas back into the Dutch oven along with the cubed pork belly, cumin, crushed red pepper flakes, bay leaves, and chicken or vegetable stock.

Increase the heat and bring to a boil. Let boil for one minute. Reduce heat to a simmer. Let the mixture simmer uncovered, stirring occasionally, for 35-45 minutes, or until peas are tender.

Discard bay leaves before serving.