Louisiana-Spiced Pork Belly with Braised Rice Pilaf, Peas, and Beans

This Wednesday’s main meal is slow-cooked pork belly, which is rubbed with garlic, spices, and Louisiana blend.

We salt, sugar, and spice the pork for 24 hours before braising. Served with a classic combination of rice and beans, with the addition of baby peas.

THIS DISH ISN’T SPICY.

We serve an 800-900ml portion.