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0.0 – 0 reviews • Pork
| Level: |
Intermediate |
| Total: |
1 hr 50 min |
| Active: |
1 hr 5 min |
| Yield: |
4 servings |
Ingredients
- 10 ounces pork belly, cut into chunks
- 1 large onion, diced
- 4 bunches collards, stems removed, leaves chopped
- 8 cups chicken stock
- 1 cup granulated sugar
- 1/2 cup red chile flakes
- 1/2 cup apple cider vinegar
- 1/4 cup hot sauce
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 cup diced pork belly
- 2 cups bourbon
- 2 sticks (1 cup) unsalted butter
- 1 cup brown sugar
- Two 15-ounce cans black-eyed peas, drained and rinsed
- 8 strips cooked bacon, crumbled
- 1 red bell pepper, diced
- 1 tablespoon all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
Instructions
- For the collards: Add the pork belly and onions to a large Dutch oven over medium heat. Cook, covered, stirring occasionally, until the onions start to become translucent, 5 minutes. Add the collards, chicken stock, sugar, chile flakes, cider vinegar, hot sauce, garlic powder and onion powder. Bring to a simmer and cook until the greens are tender, 45 minutes to 1 hour.
- For the bourbon bacon: Cook the pork belly in a skillet over medium-high heat until crispy, stirring occasionally. Drain on paper towels. To the skillet, carefully add the bourbon (it may flame) and butter. Bring to a simmer, then stir in the brown sugar. Cook until slightly thickened. Turn off the heat and add the crispy pork belly.
- For the pea cakes: Add the black-eyed peas to a food processor; process until semi-smooth. Transfer to a bowl, add the bacon, red peppers and flour, and blend well. Form the mixture into 4 cakes.
- Heat the butter and olive oil in a large nonstick skillet until smoking hot. Add the pea cakes and cook until browned on both sides.
- Divide the collards along with some of their cooking liquor among 4 bowls. Top with the pea cakes. Spoon the bourbon bacon over the top and serve immediately.
