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Beans and Belly

Though it's a classic New Year's combination, Chef John's succulent roasted pork belly over a tangy, crunchy salad of black-eyed peas and peppers is guaranteed to hit the spot any time of the year. You'll want 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 simple salad. So overall, it's a pretty hands-free recipe. Meanwhile, you'll bake the whole pork belly low and slow for 7 1/2 hours before cutting it into bite-sized pieces and pan-frying to crispy perfection. Hot, mouthwatering pork belly then contacts cold, bracing bean salad, and the rest is history. Get the recipe for Beans and Belly.

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