This recipe is a re-creation of a dish I had recently in San Diego. The original used white beans instead of fresh summer peas, but I think the change makes the dish a little brighter and more suited to our hot temperatures. If using white beans, the dish transitions well into fall, as we start to get more of the cold-weather greens in.
I was lucky enough to have some smoked pork belly confit on hand from Kocurek Family Charcuterie, but if you don’t have pork belly or would prefer not to use it, I recommend using a smoked kielbasa. You could just as easily use grilled chicken or perhaps even tofu, but you’ll miss out on that deep flavor.
1 cup summer peas
2 shallots, diced finely
2/3 cup chicken broth
1/4 cup white wine
2 tablespoons lemon juice
3 cups spinach, kale, or chard, torn into pieces
1 tablespoon butter
4 slices thick-cut pork belly
In a small saucepan, gently boil the peas for about 5 minutes.
Meanwhile, heat a large, flat saucepan over medium. Add oil and heat through, then add shallots and cook until aromatic.
Drain peas and add to shallots. Stir in broth, wine, and lemon juice, reduce heat to medium-low, and cover. Cook for about 8 minutes, stirring occassionally and making sure the liquid has not completely evaporated. (If it has, add more broth.) Salt and pepper to taste. Add spinach and re-cover pan.
In the meantime, heat a frying pan to medium and add pork belly. Cook for about 5 minutes on each side, until fat starts to firm up and get a crisp edge. Remove from heat.
Once spinach has wilted and the liquid is mostly gone, stir in butter until melted.
To serve, pour peas into two bowls and lay two slices of pork belly on each.