Feijoada Inspired Black Bean and Pork Belly Bowl

Cooking instructions

1. dried black beansbay leaf
   Rinse the black beans. In a small pot, combine beans, bay leaf, and 2 cups water. Bring to a boil, reduce to a simmer, and cook until tender, about 60-75 minutes, adding water as needed.
2. dried black beanspork bellyolive oil
   While beans cook, heat olive oil in a skillet over medium heat. Add diced pork belly and cook until browned and some fat renders, 8-10 minutes.
3. yellow oniongarlicsmoked paprikablack pepper
   Add onion and garlic to the skillet and saute until soft, 3-4 minutes. Stir in smoked paprika and black pepper.
4. dried black beansapple cider vinegarsalt
   Add the cooked beans (with a little cooking liquid) to the skillet. Simmer 8-10 minutes to thicken, then stir in vinegar and salt to taste.
5. dried black beanspork belly
   Serve hot as a bowl, spooning the thick beans and pork over any remaining broth. Rest 2 minutes before eating to let it set.