Lowcountry Style Hoppin’ John with Pork Belly and SPG$

New Year’s Day Hoppin’ John with Pork Belly and Carolina Gold Rice

December 30, 2025

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$

Rated 4.8 stars by 6 users

Cuisine

American

Author: Glenn Connaughton

Glenn Connaughton

Servings

Prep Time

15 minutes

Cook Time

1 hour 2 minutes

Calories

480

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.

Cook Mode

Ingredients

For the Pork and Vegetable Base

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

For the Peas and Rice

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.

Recipe Note

This is not a dish you rush through. Hoppin’ John deserves a slow morning, a warm kitchen, and people wandering in and out while it cooks. It is the kind of food that reminds you why tradition matters and why some recipes only show up once a year. Pork belly brings prosperity, black eyed peas carry luck, and Carolina Gold rice stands in for abundance. That symbolism is not decoration. It is the reason this pot exists.

Using Revolution Barbecue SPG$ Salt, Pepper, Garlic & More keeps the seasoning true to the dish. It supports the pork, respects the peas, and lets the rice do what it is supposed to do. If you are starting the year with intention, this is a good place to begin. Visit Revolution Barbecue to shop our seasonings and bring that same respect for flavor into your own kitchen. When flavor matters… make it Revolution Barbecue.

Nutrition information is automatically calculated, and should only be used as an approximation

Serving Size 1 serving (375 grams)
Calories 480, Fat 22 grams, Polyunsaturated Fat 3 milligrams, Monounsaturated Fat 10 milligrams, Carbs 48 grams, Protein 22 grams, Potassium 620 milligrams, Fiber 9 grams, Sodium 780 milligrams, Sugar 4 grams, Iron 4 milligrams