Warm Pork Belly Hoppin' John Salad with Hot Sauce
A sophisticated take on the Southern classic, this composed salad pairs crispy-edged roasted pork belly with a warm bed of Carolina Gold rice and black-eyed peas, finished with massaged collard greens and a tangy Dijon-hot sauce vinaigrette. Chef Jessica Rothacker's version celebrates seasonal Southern ingredients and sustainable cooking, bringing together heirloom grains, heritage vegetables, and bold flavors. Serve as a restaurant-quality main course for dinner parties or special occasions, showcasing the influence of Lowcountry tradition with contemporary plating.
Ingredients
- ½ cup brown sugar
- ¼ cup kosher salt
- 1 tablespoon dried thyme
- ¼ cup Bootlikker Jack Hot SauceFrank's RedHot or Cholula0.75:1condiment
adjust to taste; Frank's milder, Cholula richer
- 2 ½ pounds pork bellybeef brisket1:1protein
adapts cooking time; increase roasting to 60 minutes
- 1 cup dried black-eyed peas, soaked overnight
- ½ cup Carolina Gold ricejasmine rice or long-grain white rice1:1grain
lighter texture but loses heritage element
- ¼ teaspoon kosher salt
- 1 tablespoon unsalted butter, cut into several pieces
- ¼ teaspoon ground black pepper
- 1 bunch collard greens, ribs removed, sliced 1/4 inchkale or mustard greens1:1vegetable
similar massage-ability; kale more tender
- ¼ cup shallot or red onion, minced
- ½ cup green onions, sliced
- 1 medium carrot, peeled and diced
- 1 rib celery, diced
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- 1 tablespoon parsley, minced
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard, smooth
- 2 teaspoons honey
- 1 tablespoon Bootlikker Jack Hot SauceFrank's RedHot or Cholula0.75:1condiment
adjust to taste; Frank's milder, Cholula richer
- ½ teaspoon kosher salt
- ½ cup canola oil, or neutral oil
Instructions
- 1
Combine brown sugar, kosher salt, dried thyme, and hot sauce in a bowl.
- 2
Rub mixture generously on both sides of pork belly, place in casserole dish, cover with plastic wrap, and refrigerate at least 4 hours or overnight.
- 3
Preheat oven to 350 degrees F. Line roasting pan with foil and rinse marinade from pork belly.
- 4
Pat pork dry with paper towels, place in roasting pan, and roast until internal temperature reaches 145 degrees, about 40 minutes.
- 5
Drain soaked black-eyed peas and place in medium pot. Cover with water by about 1 inch, add a pinch of salt, bring to boil, then simmer until tender but not mushy, about 30 minutes. Drain and cool to room temperature.
- 6
Bring 3 cups water and 1/4 teaspoon salt to boil. Stir in Carolina Gold rice, return to boil, reduce heat to low, cover, and cook 12 minutes.
- 7
Spread rice on sheet pan, dot with butter, sprinkle with black pepper, and bake 5 minutes.
- 8
Stir rice and return to oven for another 5 minutes. Cool to room temperature.
- 9
Combine vinegar, garlic, mustard, honey, hot sauce, and salt in blender. Process on high until combined.
- 10
While blender runs, slowly drizzle in canola oil until vinaigrette emulsifies.
- 11
Place collard greens in large bowl. Add 1 1/2 tablespoons vinaigrette and massage for 2 minutes until leaves begin to break down and soften.
- 12
Add cooled rice, black-eyed peas, shallot, green onions, carrot, celery, bell peppers, and parsley. Stir to combine.
- 13
Cut warm pork belly into 2 by 4-inch rectangles. Place on bed of salad and drizzle with remaining vinaigrette.
- 14
Serve warm.
Tips
Massage collard greens with vinaigrette before adding other ingredients to tenderize the leaves and allow them to absorb flavor more effectively.
Pork belly should be warm when plated, while the salad base can be at room temperature for textural contrast and flavor balance.
Bootlikker Jack Hot Sauce can be substituted with other medium-heat hot sauces, though the recipe is designed around this brand's balanced heat level.
Good to Know
Refrigerate leftover pork belly separately from salad components. Pork keeps 3-4 days; rice and peas keep 4-5 days. Store vinaigrette separately; it keeps 5-7 days.
Marinate pork belly overnight as directed. Cook all components up to 1 day ahead and store separately. Assemble salad and massage collards just before serving for best texture.
Serve warm with pork belly rectangles placed on top of salad. Drizzle additional vinaigrette tableside. Pairs well with cornbread or a crisp lager beer.
Common Mistakes
Do not skip rinsing pork belly after marinating to avoid overly salty finished dish.
Do not oversimmer black-eyed peas to avoid mushy texture that falls apart when mixed.
Do not add cold pork to warm salad or vice versa; aim for warm pork on room-temperature salad base.
Do not massage collards longer than 2 minutes to avoid over-breakdown and loss of textural contrast.
Substitutions
adapts cooking time; increase roasting to 60 minutes
lighter texture but loses heritage element
adjust to taste; Frank's milder, Cholula richer
similar massage-ability; kale more tender
press well and pan-sear instead of roasting; use same marinade
FAQ
Can I prepare this salad without the pork belly?
Yes, this works well as a vegetarian main by adding extra black-eyed peas, tofu, or beans. The vinaigrette and vegetables carry sufficient flavor and substance on their own. You may want to increase oil slightly to enrich the salad.
What if I cannot find Carolina Gold rice?
Jasmine rice or long-grain white rice work fine and cook in similar time. Carolina Gold is a heritage grain with nutty flavor and lower glycemic index, but substitutes won't significantly change the final dish. Adjust seasoning if needed.
How long can I keep this salad and can I freeze components?
The assembled salad is best eaten same day; collards soften further after a few hours. Pork belly freezes well up to 3 months. Rice, peas, and vegetables freeze separately up to 2 months. Vinaigrette doesn't freeze well due to oil content.