Twelve Bar Bluebs Pork Belly & Okra with Blueberry Pickled Onions
We have 3 recipes for you, all made with our new Twelve Bar Bluebs Rub. The pork belly in this recipe is VERY versatile- you can make sandwiches, top on burgers, sear and drop on a salad, make tacos, burnt ends, or just enjoy it sliced and fresh. You are gonna have leftovers... amazing leftovers. You will also be making some fantastic pickled red onions and flavor packed okra.
Twelve Bar Bluebs
Side Dish, Protien, Gluten Free
What You Need
Twelve Bar Bluebs and Taproot (or Somersault)
1 3-5 pound pork belly
1 large or 2 small red onion (about 1 pound - we got ours from Hwy 19)
1/4 cup of blueberries (we got ours from Winona Orchards)
1 pound of fresh okra
1/4 cup of cilantro or parsley, minced
1/4 cup of white vinegar
What To Do
Twelve Bar Bluebs Pork Belly
Pre heat your oven or smoker to 275F.
Take your pork belly, and using a sharp knife, score the top (fat cap side) in a crisscross pattern. Make your pattern about 1.5 inches in width.
Generously cover with the Twelve Bar Bluebs on all sides.
Place on a foil lined tray with the fat cap side up. Make sure the foil is able to form a small wall on all sides (about an inch or so) in order to hold the fat and drippings, you need these for basting the pork and cooking the okra.
The pork will take 2-3 hours to cook. Toss the pork in the oven and cook for 1.5 hours. Rotate the pork and baste all over with the drippings.
After 40 minutes, baste again and get the internal temperature at the thickest part. You are trying to get to 200F internal temperature.
If you are not there, check every 15-20 minutes and baste until it is done. This can happen pretty quickly near the end of cooking so make sure to check.
When the pork is done, pull it out and let it rest for about 30 minutes. If you cut into it too soon, it may not slice evenly. If you are planning on searing the pork afterwards, you can let it rest even longer until you are ready to prepare it.
Twelve Bar Bluebs Okra (Don't have or don't enjoy okra, try broccoli or carrots instead!)
After your pork comes out of the oven, put your okra in a large bowl and toss in several big spoonfuls of the drippings.
Sprinkle the okra with Taproot or Somersault.
Either saute the okra or cook in the oven at 400F until tender.
Blueberry Pickled Onions
While your pork is cooking, you can make your pickled onions.
Slice your blueberries in two.
Slice your onions very thin, then place in a hot pan and saute until translucent. Do NOT use any oil in the pan.
When the onions are translucent, add in your blueberries and saute until a brown film starts to build up in the pan.
Add in 1/4 cup vinegar, 1/4 cup water, and 1 tablespoon of Twelve Bar Bluebs. Stir until everything is incorporated and cook for about 2 minutes.
Makes about a pint of pickled onions and keeps for several weeks!
Now put it all together!
Slice the pork into chunks and, if desired, sear it on 2 sides in a hot pan.
Serve topped with the pickled onions.
Arrange the okra around the pork, and sprinkle everything with minced herbs.