Black-Eyed Peas With Pork Belly and Greens

Preparation

1. Step 1

   In a small bowl, mix together salt, paprika, fennel and black pepper. Sprinkle mixture evenly over the meat and rub it in. Cover and refrigerate overnight or up to 2 days.

2. Step 2

   Place the belly meat in a large heavy-bottomed pot or Dutch oven. Use the cloves to pin the bay leaf to the onion, and add to the pot. Add 6 cups water and bring to a boil. Reduce heat and simmer gently until fork-tender, about 1 hour.

3. Step 3

   Remove pork belly and set aside. Drain soaked peas and add to pot. Bring to a boil, then reduce heat and gently simmer until tender, 45 minutes to 1 hour. If using frozen peas, cook until tender, 45 minutes. Add water as necessary to keep broth 1 inch above peas. At some point during cooking, taste the broth and adjust for salt. Turn off heat.

4. Step 4

   As the peas cook, heat oil or fat in a wide deep skillet over medium. When oil is wavy, add garlic and let sizzle without browning for 1 minute. Add crushed red pepper and let sizzle for a few seconds, then add kale and stir to coat. Season lightly with salt. Add ½ cup water and turn heat to high. Stir greens and let wilt, then cover the pan and cook over medium heat until tender, about 10 minutes. Stir in the vinegar. Add cooked greens to the peas and stir to combine.

5. Step 5

   Chop belly meat into rough ½-inch chunks. Wipe out the skillet and place over medium-high heat. Add chopped meat and cook, stirring, until meat is warmed through and a bit crisp.

6. Step 6

   To serve, heat up the peas and greens. Ladle into soup bowls or deep dinner plates and add some chopped pork belly to each bowl. Sprinkle with scallions.