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Pork Belly and Black Beans

My wife and I love the Food and Wine festival at Epcot. Every year, we head straight to the Brazilian booth for pork belly and black beans. This is my version of the dish.
I have a huge selection of spices. This uses Florida Sunshine Blend and Pirates Bite from St Augustine Spice and Tea Exchange. Also Blood Orange Olive oil from the Galley in New Smyrna Beach. If you have an olive oil and vinegar store near you, stop in, you won't be disappointed. We have a large inventory of oils and vinegars here at the house and we use them a lot.

1/2 teaspoon Florida Sunshine Blend
2 grinds Pirates' Bite
zest of one lime
juice of one lime
2 teaspoons low salt taco seasoning
1/2 teaspoon dried cilantro (or1 teaspoon fresh cilantro chopped finely)
1 tablespoon blood orange olive oil
1 pound pork belly sliced 1/2 to 3/8 inches thick

Begin by slicing the pork belly into thick slices. Think thick sliced bacon and cut the slices about three times as thick.
Place seasoning and pork slices in a ziplock bag and shake until strips are well coated. Remove and place in a disposable pan.
Place on smoke preheated to 275 degrees. Smoke for about 2 hours or until the pork is 175 degrees.

For crispier strips place in a preheated cast iron pan for a few minutes on each side. Plate and to with pico de gallo.