Metzger Farms Berkshire Black Pork Belly with English Pea and Corn Succotash
Chef Linton Hopkins—Restaurant Eugene, Atlanta, GA
Adapted by
March 2007

Hazelnut Cream with Pheasant Ravioli and Truffles on StarChefs.comYield: 4 Servings


    Pork Belly:
  • 2 pounds pork belly, skin on
  • Salt and pepper, to taste
    English Pea and Corn Succotash:
  • 2 Tablespoons whole butter
  • 1 Vidalia onion, diced
  • 1 clove spring garlic, chopped
  • 1 cup cooked corn kernels
  • 3 cups chicken stock
  • 1 pound cooked English peas
  • Salt, to taste
  • 4 Tablespoons parsley, chopped


For the Pork Belly:

Season the belly and seal in a sous vide bag. Cook the belly at 158°F for 17 hours. Plunge in ice water and chill. When ready to serve, heat a small amount of peanut oil in a pan, season, and sauté skin-side down until crispy and warm through.

For the English Pea and Corn Succotash:
Melt the butter in a sauté onion and sweat the onions until soft. Add the garlic, corn, and stock and cook until the stock is reduced to a glaze. Toss in the peas and warm through being careful not to overcook. Adjust seasoning, sprinkle with parsley, and serve with sliced pork belly.

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