Hoppin' John Salad - The Local Palate

Ingredients

• ½ cup brown sugar
• ¼ cup kosher salt
• 1 tablespoon dried thyme
• ¼ cup Bootlikker Jack Hot Sauce
• 2½ pounds pork belly
• 1 cup dried black-eyed peas, soaked overnight
• ½ cup of Carolina Gold Rice
• ¼ teaspoon kosher salt
• 1 tablespoon unsalted butter, cut into several pieces
• ¼ teaspoon ground black pepper
• 1 bunch of Baker Farms collards, ribs removed and sliced into ¼ inch strips
• ¼ cup minced shallot or red onion
• ½ cup sliced green onions
• 1 medium carrot, peeled and diced
• 1 rib of celery, diced
• ½ cup diced red bell pepper
• ½ cup diced green bell pepper
• 1 tablespoon minced parsle
• 2 tablespoons apple cider vinegar
• 2 garlic cloves, minced
• 1 tablespoon smooth Dijon mustard
• 2 teaspoons honey
• 1 tablespoon Bootlikker Jack Hot Sauce
• ½ teaspoon kosher salt
• ½ cup canola oil or other neutral oil