Roasted Pork Belly with BBQ Boiled Peanuts

Roasted Pork Belly with BBQ Boiled Peanuts - Fresh On The Menu Recipe

Pork Belly:
Yield: (10) 3 oz portions

  • 2 lbs whole pork belly
  • 3 Tbsp kosher salt
  • 1 Tbsp white pepper
  • 2 Tbsp fennel seed, toasted & crushed

BBQ Boiled Peanuts:

  • Yield: 2 quarts
  • 1 lb red skin peanuts, raw
  • ¾ gallon water
  • ½ lb smoked bacon
  • 1 cup onion, diced
  • ¼ cup crushed garlic
  • ¼ cup Dijon mustard
  • ½ cup sorghum molasses
  • ¼ cup chili sauce
  • 1 tsp ground clove
  • ¼ tsp ground allspice
  • 1 tsp black pepper

Pickled okra:
Yield: 1 quart

  • 2 cup apple cider vinegar
  • 1 cup water
  • ½ cup sugar
  • 3 Tbsp salt
  • 1 Tbsp mustard seeds
  • 4 allspice berries
  • 1 Tbsp mustard seeds
  • 1 Tbsp celery seeds
  • ½ tsp crushed red pepper
  • 2 bay leaf
  • 2 cloves garlic
  • 3 cups okra, washed



Pork Belly Directions

  • Combine salt, pepper, & fennel seed.
  • Rub pork belly thoroughly & allow it to sit overnight.
  • Roast pork belly at 275° for 3 hours. 
  • Remove from oven and place in refrigerator to cool.
  • Once cold, cut into 3 oz portions.
  • To reheat: Place on a hot grill, cooking for 2-3 minutes on each side or until center is hot.

BBQ Boiled Peanuts Directions

  • Combine peanuts and water in a sauce pan. Bring to a boil and reduce temperature to a low simmer. Cook for 2-3 hours or until peanuts are soft.
  • In a sauté pan over medium heat, add bacon, onions, and garlic. Cook until caramelized for approximately 15 minutes.
  • When bacon, onion, and garlic are caramelized add boiled peanuts and cooking liquid, as well as remaining ingredients. Mix evenly.
  • Remove from sauté pan and transfer into a baking dish.
  • Bake for 1 hour at 350°, covered with aluminum foil.
  • Remove foil and bake for an additional 25 minutes.
  • Remove from oven and keep warm.

Pickled Okra Directions 

  • In a non-reactive pot combine all ingredients except the okra. Place over high heat and bring to a boil.
  • Add the okra and boil for 4 minutes. Remove from heat and shock the pot in ice water to cool rapidly.
  • Transfer the pickled okra to glass jars and store in the refrigerator for at least 1 week before using.
  • The pickled okra will keep for about one month.

To Plate:

  • In the center of 4 plates, place a ½ – ¾ cup each of bbq boiled peanuts. Be sure to get some of the liquid from the bbq peanuts.
  • Place pork belly on top of boiled peanuts and garnish with pickled okra.


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