Roasted Pork Belly with BBQ Boiled Peanuts
Ingredients
Pork Belly
- 1½ pounds whole pork belly
- 1 tablespoon kosher salt
- 1 teaspoon white pepper
- 1 tablespoon fennel seeds, toasted and crushed
BBQ Boiled Peanuts
- ½ pound raw red skin peanuts
- 6 cups water, plus more as needed
- ¼ pound smoked bacon, diced
- ½ cup diced onion
- 2 tablespoons minced garlic
- 2 tablespoons Dijon mustard
- ¼ cup sorghum molasses
- 2 tablespoons chili sauce
- ½ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ½ teaspoon black pepper
Pickled Okra
- 1 cup apple cider vinegar
- ½ cup water
- ¼ cup granulated sugar
- 1½ tablespoons salt
- 1½ teaspoons mustard seeds
- 2 allspice berries
- 1½ teaspoons celery seeds
- ¼ teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 garlic clove
- 1½ cups fresh okra, washed
Instructions
Pork Belly
- Combine the salt, white pepper, and fennel seeds.
- Rub the seasoning evenly over the pork belly. Cover and refrigerate overnight.
- Preheat the oven to 275°F.
- Place the pork belly in a roasting pan and roast for about 3 hours, or until very tender.
- Remove from the oven and refrigerate until completely chilled.
- Cut into four equal portions.
- To reheat, grill each portion for 2 to 3 minutes per side, or until browned and hot in the center.
BBQ Boiled Peanuts
- Combine the peanuts and water in a large saucepan. Bring to a boil, then reduce to a low simmer.
- Cook for 2 to 3 hours, adding more water as needed, until the peanuts are tender.
- In a skillet over medium heat, cook the bacon, onion, and garlic until the bacon is browned and the onion is tender, about 10 to 15 minutes.
- Stir in the boiled peanuts, about 1 cup of their cooking liquid, Dijon mustard, sorghum molasses, chili sauce, cloves, allspice, and black pepper.
- Transfer to a baking dish and cover with foil.
- Bake at 350°F for 45 minutes.
- Remove the foil and bake for another 15 to 20 minutes, or until thickened. Keep warm.
Pickled Okra
- In a nonreactive saucepan, combine the vinegar, water, sugar, salt, mustard seeds, allspice berries, celery seeds, red pepper flakes, bay leaf, and garlic.
- Bring to a boil.
- Add the okra and boil for 4 minutes.
- Remove from the heat and place the saucepan in an ice bath to cool quickly.
- Transfer the okra and brine to a glass jar.
- Refrigerate for at least 1 week before serving.
To Serve
- Divide the BBQ boiled peanuts among four plates, using about ½ to ¾ cup per plate. Top each serving with one portion of pork belly and garnish with pickled okra.
Notes
- The pickled okra keeps refrigerated for about 1 month.
