Blues Collar Plate Recipe
low braised pork belly with Jim Beam Devil’s Cut BBQ sauce, cast iron black eyed peas, simmered collard greens, cornbread muffin
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Ingredients
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Pork Belly
Black Eyed Peas
Collard Greens
Cornbread Muffins
Method
Pork Belly
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Season the pork belly with salt and black pepper. Place it in a roasting pan and add the Jim Beam Devil’s Cut bourbon. Cover with foil and braise in the oven for 2.5 to 3 hours, until tender.
- 2
Glaze the Pork Belly
Remove the foil and brush the pork belly with BBQ sauce. Return to the oven uncovered for another 30 minutes to caramelize the sauce.
Black Eyed Peas
- 3
Cook the Black Eyed Peas
In a pot, heat olive oil over medium heat. Sauté the diced onion and minced garlic until translucent. Add the black eyed peas and chicken broth. Season with salt and black pepper. Simmer for about 30-40 minutes until the peas are tender.
Collard Greens
- 4
Prepare the Collard Greens
In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until soft. Add the chopped collard greens and chicken broth. Season with salt and black pepper. Simmer for about 30-35 minutes until the greens are tender.
Cornbread Muffins
- 5
Make the Cornbread Muffins
Preheat the oven to 400°F (200°C). In a bowl, mix cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together milk, egg, and melted butter. Combine wet and dry ingredients until just mixed. Pour into greased muffin tins and bake for 15-20 minutes until golden.