New Year’s Day Hoppin’ John with Pork Belly and Carolina Gold Rice
Hoppin’ John is one of those dishes that only shows up once a year, and that is exactly why it matters. New Year’s Day food is not about showing off. It is about grounding yourself, slowing down, and starting the year with intention. This dish comes out of the Carolina Lowcountry, shaped by West African influence, coastal agriculture, and generations of cooks who knew how to make something meaningful from simple ingredients.
Black eyed peas have long stood for luck, rice for abundance, and pork for prosperity. That symbolism is not folklore for me. It is the reason this pot gets made every January first, no matter how busy life gets. The aroma of pork fat rendering with onion, celery, and pepper fills the kitchen early, setting the tone for the day. It smells like comfort, but it also smells like respect for the process.
This version leans into pork belly for richness and uses Carolina Gold rice because that is what belongs here. The grains stay tender but structured, soaking up flavor without turning mushy. Finished with Revolution Barbecue SPG$ Salt, Pepper, Garlic & More, the flavors stay honest and balanced. Nothing is loud. Nothing is rushed. This is food meant to be eaten slowly, with people you care about, while the year is still quiet.
Lowcountry Style Hoppin’ John with Pork Belly and SPG$
6
15 minutes
1.2 hours
480
American
Main Dish
I have cooked a lot of food over fire, but Hoppin’ John reminds me that restraint is just as important as intensity. This is not barbecue that shouts. It is barbecue thinking applied to a pot. You start with pork and let time do the work. You build flavor in layers and never force it. Every step matters because there is nowhere to hide.
Pork belly earns its place here by giving the dish weight and depth. As it renders, that fat becomes the seasoning medium for everything else. Onion, bell pepper, and celery soften into it, creating a base that feels savory and familiar. The black eyed peas stay creamy, not broken down, and the rice finishes the job by pulling everything together into one cohesive bite.
Carolina Gold rice is non negotiable. It is historically right, but more importantly, it eats right. It has a richness that modern long grain rice does not, and it carries pork flavor beautifully. Revolution Barbecue SPG$ Salt, Pepper, Garlic & More keeps the seasoning grounded. It enhances without overpowering, which is exactly what a dish like this demands. This is a once a year pot that deserves patience, attention, and respect.
Ingredients
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- 12 ounces pork belly or thick cut bacon, cut into 1/2 inch cubes
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 celery ribs, finely diced
- 3 cloves garlic, minced
- 2 teaspoons Revolution Barbecue SPG$ Salt, Pepper, Garlic & More, divided
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- 1 pound dried black eyed peas, soaked overnight and drained
- 4 cups water or light stock
- 1 bay leaf
- 1 1/2 cups Anson Mills Carolina Gold Rice
Directions
- Render the Pork: Place a heavy pot or Dutch oven over medium low heat and add the pork belly or bacon, cooking slowly until the fat renders and the pork becomes lightly crisp, about 12 to 15 minutes.
- Build the Base: Add the onion, bell pepper, and celery to the rendered fat and cook until softened and aromatic, about 5 to 6 minutes, stirring occasionally.
- Bloom the Garlic and Seasoning: Stir in the garlic and cook for 30 seconds, then add 1 teaspoon of Revolution Barbecue SPG$ Salt, Pepper, Garlic & More, stirring so the seasoning blooms in the pork fat.
- Cook the Peas: Add the black eyed peas, water or stock, and bay leaf, bring to a gentle simmer, cover, and cook until the peas are tender but still intact, about 45 to 60 minutes.
- Finish with Rice: Stir in the Carolina Gold rice and the remaining teaspoon of Revolution Barbecue SPG$, cover, and cook until the rice is tender and most of the liquid is absorbed, about 18 to 22 minutes.
- Rest Before Serving: Remove from heat, discard the bay leaf, and let the pot rest uncovered for 5 minutes so the texture settles.
