Latest Dish Menu Beans and Belly :: Best Dishes

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Beans and Belly

"This is one of the most scrumptious approaches to experience pork stomach and black-eyed peas, and I could not had been happier with the way it got here out. Make positive to begin this up to 2 days earlier, because the beans require rounds of overnight soaking--first whilst raw and once more once tossed right into a salad. Meanwhile, you'll bake the red meat stomach low and sluggish 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."

Ingredients :

For the Pork Belly:
1 (2 pound) entire beef belly, skin removed
1 tablespoon kosher salt
freshly floor black pepper to taste
1 pinch cayenne pepper, or to taste
For the Black Eyed Pea Salad:
1 cup dried black-eyed peas, soaked in a single day
2 quarts clean water
1 bay leaf
1 tablespoon kosher salt
Dressing:
2 tablespoons Dijon mustard
2 tablespoons white vinegar
1/3 cup pro rice vinegar
1/3 cup slight olive oil
1 clove garlic, minced
1/3 cup finely chopped red onion
2 jalapeno peppers, finely chopped
1 crimson bell pepper, finely chopped
kosher salt to taste
freshly ground black pepper to flavor
1 pinch cayenne pepper, or to taste
2 tablespoons chopped sparkling parsley leaves

Instructions :

Prep : 30M	Cook : 8M	Ready in : 16H10M

Preheat the oven to 200 degrees F (93 tiers C).
Season beef stomach with salt, pepper, and cayenne. Place fat-facet down on a bit of parchment paper; fold paper round red meat, then wrap in some layers of foil. Place in a baking dish, fats-aspect up.
Bake within the preheated oven until inner temperature reaches a hundred sixty five levels F (74 stages C), approximately 7 half of hours. Let cool absolutely, nonetheless wrapped, then transfer to the fridge.
Drain the soaked black-eyed peas and area in a pot with 2 quarts water. Bring to a simmer over excessive warmth. Add bay leaf and salt. Reduce warmth to medium-low and prepare dinner until beans are just smooth, 35 to 40 minutes. Drain beans and set apart.
Whisk Dijon mustard, white vinegar, rice vinegar, and oil collectively in a bowl. Add garlic, onion, jalapeno, and bell pepper. Pour warm beans into the dressing. Season with salt, pepper, and cayenne; toss to mix. Wrap salad in plastic wrap and relax to let flavors mixture, 8 hours to in a single day.
Mix parsley into the salad and flavor for seasoning.
Unwrap beef stomach; cut into chunk-sized chunks. Transfer pieces right into a dry pan over medium heat. Cook, stirring on occasion, until gently browned and crispy, 5 to 10 mins.
Place salad in serving bowls and top with pork stomach.

Notes :

There are many articles online about soaking the beans being an needless step, and technically it is, but it is been my revel in that soaking enables the beans preserve their shape better, as well as cook dinner lots faster.
Substitute vegetable oil for the olive oil if desired.

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