HONEY-TABASCO PORK BELLY WITH BLACK-EYED PEAS AND COLLARD GREENS

Steps:

• Make the beans Place the beans in a large bowl and cover with water by 2 inches. Cover and soak the beans overnight in the refrigerator. Arrange the bacon in a single layer on a baking sheet lined with plastic wrap. Cover and freeze for about 1 hour. Transfer to a food processor and process until finely ground, about 1 minute. In a heavy-duty 5- to 6-quart pot, cook the bacon over medium heat until it begins to crisp, 3 to 4 minutes. Add the garlic and onions and cook, stirring frequently, until translucent, about 3 minutes. Rinse and drain the beans, then add to the pot along with the stock. Bring to a boil, then reduce to a simmer and cook, uncovered, stirring occasionally until the beans are tender, adding more stock as needed if the liquid level drops below the beans, 1 to 1-1/4 hours. Add the beer, barbecue sauce, ketchup, molasses, vinegar, Tabasco, and pepper flakes. Bring to a boil, reduce to a simmer, and continue to cook, uncovered, stirring occasionally until the sauce thickens and the beans are very tender, 3 to 4 hours. Season to taste with salt and more Tabasco.
• Cook the pork belly In a small bowl, mix the sugar and salt. Pat the pork belly dry with paper towels. With a paring knife, cut a 3/4-inch crosshatch pattern through the fat of the belly, but not through to the meat. Rub both sides with the sugar mixture. Place the belly, fat side up, in a foil-lined 9x13-inch baking dish (cut to fit, if necessary). Cover and refrigerate overnight. Let the pork sit at room temperature for about 1 hour. Position a rack in the center of the oven and heat the oven to 400°F. Put the pork in the oven and roast, basting frequently with the fat as it renders, until the meat is golden brown, about 1 hour. Reduce the oven temperature to 250°F, cover with foil, and bake until very tender, 1 to 1-1/2 hours. Cool to room temperature, and then refrigerate until ready to serve.
• Make the collard greens Heat the oil in a heavy-duty 6- to 8-quart pot over medium heat. Add the garlic and pepper flakes and cook until fragrant, about 30 seconds. Add the hock, tomatoes and their juice, broth, and vinegar. Bring to a boil, then reduce to a simmer. Add the collard greens by the handful, stirring until wilted enough to add more. Cook, uncovered, stirring occasionally, until the greens and the hock meat are tender, about 1-1/2 hours. Remove the hock from the pot. Discard the skin, pick the meat off the bone, and add to the greens. Discard the bone. Season the greens to taste with salt, more vinegar, and pepper flakes.
• Glaze the pork and serve Combine the honey and Tabasco in a 1-quart saucepan. Bring to a simmer over low heat, stirring continuously. Remove from the heat. Position a rack in the center of the oven and heat the oven to 400°F. Cut the pork belly crosswise into planks about 1 inch wide and 3 to 4 inches long. Arrange the pork belly planks in a single layer on a rimmed baking sheet and heat in the oven until just warmed through, 7 to 10 minutes. For each serving, put a helping of beans in a bowl, and using tongs or a slotted spoon, top with some greens. Lean two pieces of the pork belly against the greens, brush with the glaze, and serve.
• Make Ahead Tips The beans can be made up to 1 day ahead and refrigerated. Reheat before serving. The pork belly can be roasted 1 day ahead and refrigerated. Glaze and reheat just before serving. nutrition information (per serving):