Pork Belly Baked Beans

 Pork Belly Baked Beans, pork and beans enhanced with a glorious slab of pork belly chunks, rich molasses, chopped onions, bell pepper, and ever so slight sprinkle of red pepper flakes deliver these traditional baked beans to an umami adventure. 

These Pork Belly Baked Beans are one of the most delicious ways to enjoy pork belly and baked beans, simply delicious.

I made a spin on my traditional Southern Baked Beans for the recipe for the bacon; I switched for a slab of pork belly that I cut up into 1/2-inch chunks.  The pork and beans need to be drained really well to start off with.

And the pork belly needs to cook low and slow until done and golden brown, stirring and watching closely not to burn.  If you try to cook it faster, it will present chewy and dry results.

WHAT YOU NEED TO MAKE PORK BELLY BAKED BEANS

 

• A slab of pork belly

• Avocado oil

• Chopped onion

• Chopped bell pepper

• Red cayenne pepper flakes

• Molasses

• Ketchup

• Worchestershire sauce

• Mustard Powder

• Canned Pork and Beans (I prefer Campbells but hard to find)

• Heavy bottom large Dutch oven

• Sharp knife

HOW TO MAKE PORK BELLY BAKED BEANS

• Spray a large baking dish at least a 9 x 13 inch with a nonstick cooking spray, set aside—Preheat oven to 400 degrees F.

• Preheat Dutch oven to medium high heat with a little avocado oil.

• Turn the heat down to a low to medium simmer to render the diced pork belly chunks to a tender and crispy texture, being sure not to cook them too fast or too high.  Turning them and moving them occasionally in the Dutch oven so that they do not burn on one side.  Once they are nice and crisp, remove them from the Dutch oven onto a paper towel lined pan to drain.

• Reserve two tablespoons of the fat.  Discard the rest or save for a seasoned grease in other dishes.

• Add the onions and bell pepper.  Cook for 2-3 minutes, then add the rest of the ingredients.  Reserve the pork belly for the top.  Stir ingredients until well mixed.  Pour bean mixture into the prepared baking dish.  Sprinkle the pork belly evenly across the top of the bean mixture.

• Bake for 40-45 minutes or until the juices have thickened up and the beans have set.

Pork Belly is a relatively inexpensive cut of meat to add to baked beans.  When it is cooked low and slow, it produces an insanely delicious dish.  

I hope you will get to make some of these Pork Belly Baked Beans for the upcoming Memorial Day Weekend.

Enjoy,

Kay

xo

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Yield: 10-12

Author: Kay Little

Pork Belly Baked Beans

Pork and beans enhanced with a glorious slab of pork belly chunks, rich molasses, chopped onions, bell pepper, and ever so slight sprinkle of red pepper flakes deliver these traditional baked beans to an umami adventure.

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Ingredients

• 2 tablespoons avocado oil
• 1 1/2 lbs. rind trimmed pork belly, diced in 1/2-inch cuts
• 1/2 cup chopped sweet onion
• 1/2 cup chopped green bell pepper
• 1/2 teaspoon red cayenne red pepper flakes
• 1/2 cup rich molasses
• 1 cup ketchup
• 1 tablespoon mustard powder
• 1/4 cup Worchestershire sauce
• 3 (15 oz.) canned pork and beans, drained

Instructions

1. Spray a large baking dish at least a 9 x 13 inch with a nonstick cooking spray, set aside. Preheat oven to 400 degrees F.
2. Preheat Dutch oven to medium high heat with a little avocado oil.
3. Turn the heat down to a low to medium simmer to render the diced pork belly chunks to a tender and crispy texture, being sure not to cook them too fast or too high. Turning them and moving them occasionally in the Dutch oven so that they do not burn on one side. Once they are nice and crisp remove them from the Dutch oven onto a paper towel lined pan to drain.
4. Reserve two tablespoons of the fat. Discard the rest or save for a seasoned grease in other dishes.
5. Add the onions and bell pepper. Cook for 2-3 minutes, then add the rest of the ingredients. Reserve the pork belly for the top. Stir ingredients until well mixed. Pour bean mixture into the prepared baking dish. Sprinkle the pork belly evenly across the top of the bean mixture.
6. Bake for 40-45 minutes or until the juices have thickened up and the beans have set.

Notes:

Be sure to cook the pork belly low and slow. This will ensure the pork belly will be tender and crisp and, if the baked beans begin to brown too soon before the juices thicken cover with a sheet of foil.

Nutrition Facts

Calories

387.23

Fat (grams)

19.00

Sat. Fat (grams)

6.13

Carbs (grams)

35.96

Fiber (grams)

4.66

Net carbs

31.30

Sugar (grams)

18.51

Protein (grams)

20.24

Sodium (milligrams)

631.59

Cholesterol (grams)

62.60

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