Slow Roasted Pork Belly with Black Eyed Peas

Fall. Autumn.

Time for leaves to be thrown, jumped in, raked and pressed between the pages of an overly heavy book.

Time to relax and let it all go. Accept that winter is on it’s way and not spend too much time grumbling about the fact that it’s dark at 2pm.

Okay, I’m exaggerating a little, but seriously…the end of daylight saving time is always a tough time of year. Especially for food bloggers. For those of us who take pictures of our main meals (dinner) in the evenings, this signifies the loss of all the glorious natural light. Time to break out every source of indoor light we can muster and pray that everything turns out okay.

What I do love about this time of year is the food. Filling, rich and belly warming, autumn brings out everything I love about the ritual of eating.

I recently purchased a Dutch oven. YAY! You may remember me saying that it is one of the culinary tools I did not yet own and something I really wanted to acquire. So when the holiday sales started, I just took the plunge and bought a good one. Something I’ve learned over the years is that kitchen tools are priced pretty fairly. You get what you pay for. You buy that cheap version of a cast iron pan with enamel coating and the first time you use it, the enamel bubbles and chips off. Shoot.

So this time, I just spent more than I would normally be comfortable spending, especially around this time of year. But I can proudly say that four days of Dutch oven ownership have brought me three days of Dutch oven usage. I love it that much. What a versatile tool. I think when I am asked now what kitchen tool I could not live without, this will be the answer.

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© Elizabeth for Guilty Kitchen, 2010. |
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Post tags: autumn foof, black eyed peas, boneless pork belly, collard greens, comfort food, daylight saving time, Dinner, Dutch Oven, fall food, how to cook pork belly, Pork Belly, rinsing black eyed peas, Savory, Seasonal, slow roasting pork belly, warming dishes

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