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Chefs’ recipes

SEARED PORK BELLY WITH “PORK AND PEAS”
Chef Jason Scarborough

4 lb. skinless pork belly
2 c. water
½ c. diced onion
¼ c. diced carrot
¼ c. diced celery
4 fresh thyme sprigs
Salt and pepper

Preheat oven to 350°F. In a baking pan place all items and cover with foil to seal completely. Cook for 2-3 hours until fork tender. Remove belly from pan, allow to cool, and wrap tightly in plastic wrap, chill overnight in refrigerator. Strain liquid and pan drippings and refrigerate overnight. Remove the hardened fat from the top and discard, saving only the gel-like liquid for Bourbon Fig Molasses Pan Sauce. Serves 8.

“Pork and Peas”

1 lb. fully cooked barbecued pork of your choice pulled or chopped (not sauced)
2 oz. bacon fat
2 lb. cooked frozen black-eyed peas, thawed
2 small shallots, diced
¼ c. small diced carrot
¼ c. small diced celery
¼ c. small diced red bell pepper
2 sprigs fresh thyme, stems removed
½ c...

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