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30: Peter’s Porkbelly and Black Eyed Peas

Happy New Year’s Eve! What a wonderful year this has been! Of course there’s always something to darken your door, but if we choose to focus on the good things, the glass doesn’t seem so empty. I don’t know about your family, but in ours it’s a yearly tradition to eat black eyed peas. My mother told me a while back that it was to ensure good luck in the New Year, but for me it’s simply because I love the food!

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2 pounds pork belly

3 tablespoons salt – for boiling

2 teaspoons peppercorn (whole)

5 bay leaves

1 tablespoon soy sauce

5 cloves garlic – crushed

4 cups water

1 tablespoon salt – for rubbing

2-3 cups oil – for frying


In a pot, combine pork belly, salt, peppercorn, bay leaves, soy sauce, garlic, and water. Bring to boil. Let it cook until meat is fork-tender.

Remove the pork belly from water and let the excess water completely drain. Transfer to a plate and then rub 1 tablespoon of salt all over the meat. Put in the fridge overnight to dry out.

Cut in cubes, about an inch thick. Heat oil in a wok or pot over medium-high heat. Once the oil is hot, fry each side of a cut for 5 minutes while sprinkling the skin with ice-cold water and letting it crackle from time to time.

Remove from hot oil and transfer into a plate lined with kitchen paper towel to remove excess oil.  Serve while still hot with your fave dipping sauce!


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