Crispy pork belly with blueberry scotch bonnet sauce
black eyed peas peanuts and tomato salsa

1 pkg micro greens for garnish
pork:
5 lb pork belly
5 spice powder
ancho powder or dirty sanchez
1 tbsp sugar
sea salt
blueberry hot sauce:
1 tbsp sunflower oil
2 scotch bonnets ( 1 oz ) seeds removed
3 oz shallots diced
.5 oz garlic sliced
1 minneola orange zest
6 oz minneola juice
1 pint ( 6 oz ) blueberries
2 oz brown sugar
3 oz cider vinegar
2 tsp sea salt
¼ tsp xanthin gum
bean salsa:
2 cups dried black eyed peas soaked overnight in cold water
5 tomatoes compare cut into wedges
4 red radishes julienned
½ lemon confit ¼” dice
½ cup red skinned peanuts
5 sprigs coriander leaf torn
lemon juice to taste
2 oz garlic oil
sea salt to taste

blueberry hot sauce:
Sweat the shallots, garlic, chillies and salt in oil for 10 minutes without browning.
Add the remainder of ingredients except the xanthin gum and bring to a boil. Simmer for 5-6 minutes. Puree and add xanthin gum to blend.
pork:
Score the pig rind with an exact knife.
Lightly oil underside of pork. Sprinkle the spice and sugar. Salt the rind and refrigerate uncovered overnight.
Preheat your oven to 225f degrees.
Salt the underside of the belly. Place onto a rack with a tray skin side up. Add 3 cups of water and cook for 4 hrs. Remove and let stand for 20 minutes before cutting into 3 or 4 portioned pieces. Place a cups worth of oil into a frying pan. Place the pork pieces into the pan skin side down and cook on medium high heat until golden and bubbly. Remove and let stand for 15 minutes before slicing.
bean salsa:
Drain the beans and rinse. Place the beans into a pot  and cover over with water by 1”. Bruise 2 garlic cloves and add to the pot along with 1 tsp sea salt. Bring to a boil cover and simmer gently until the beans are firm but cooked approx. 20-25 min. strain and spread the beans onto a baking tray to cool quickly by placing them in the fridge for 20 minutes. Bring the beans to room temperature when ready to serve.
Place all ingredients into a bowl, dress and toss. Serve right away.
assembly:
Cut the pork into ¼” slices widthwise. stack 4 pieces on top of each other alternating the pork skin face in opposite directions. Place onto a plate off to one side. Add a scoop full of the bean salsa beside the pork. Spoon some of the blueberry sauce, garnish and serve.