Honey Tabasco Pork Belly With Black Eyed Peas And Collard Greens Recipes

Steps:

• 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.

Steps:

• Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of the garlic cloves in the saucepan. Add water to cover by two inches, and bring back to a simmer. Add the bay leaf, and reduce the heat. Add salt to taste, cover and simmer 30 minutes, until the beans are just tender. Drain through a strainer set over a bowl.
• Meanwhile, preheat the oven to 350 degrees. In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion. Cook, stirring, until tender, about five minutes, and add the remaining garlic. Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan. Add the dissolved tomato paste and stir together. Add salt to taste. Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft.
• Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon.

Steps:

• In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.

Steps:

• Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
• Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
• Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.
• To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.

Steps:

• To make the marinade; mix the honey, mustard, balsamic vinegar, oil, garlic, green onions and pepper in a large bowl.
• Add in the pork tenderloins, and turn to coat.
• Cover and place in the refrigerator for 24 hours.
• When ready to cook the pork, remove from the fridge and reserve the marinade liquid.
• Place the pork on the grill, and brush with reserved marinade.
• Close the grill lid and cook, turning and basting one or two times.
• Cook for about 18-20 minutes, or until inside has a hint of pink.
• Transfer pork to a cutting board, and let rest for 10 minutes.
• Slice into about 1/2-inch slices (or smaller).
• Serve on a platter with roasted potatoes.

Steps:

• Make the beans Place the beans in a large bowl and cover with water by 2 inches. Cover and soak the beans overnight in the refrigerator. Arrange the bacon in a single layer on a baking sheet lined with plastic wrap. Cover and freeze for about 1 hour. Transfer to a food processor and process until finely ground, about 1 minute. In a heavy-duty 5- to 6-quart pot, cook the bacon over medium heat until it begins to crisp, 3 to 4 minutes. Add the garlic and onions and cook, stirring frequently, until translucent, about 3 minutes. Rinse and drain the beans, then add to the pot along with the stock. Bring to a boil, then reduce to a simmer and cook, uncovered, stirring occasionally until the beans are tender, adding more stock as needed if the liquid level drops below the beans, 1 to 1-1/4 hours. Add the beer, barbecue sauce, ketchup, molasses, vinegar, Tabasco, and pepper flakes. Bring to a boil, reduce to a simmer, and continue to cook, uncovered, stirring occasionally until the sauce thickens and the beans are very tender, 3 to 4 hours. Season to taste with salt and more Tabasco.
• Cook the pork belly In a small bowl, mix the sugar and salt. Pat the pork belly dry with paper towels. With a paring knife, cut a 3/4-inch crosshatch pattern through the fat of the belly, but not through to the meat. Rub both sides with the sugar mixture. Place the belly, fat side up, in a foil-lined 9x13-inch baking dish (cut to fit, if necessary). Cover and refrigerate overnight. Let the pork sit at room temperature for about 1 hour. Position a rack in the center of the oven and heat the oven to 400°F. Put the pork in the oven and roast, basting frequently with the fat as it renders, until the meat is golden brown, about 1 hour. Reduce the oven temperature to 250°F, cover with foil, and bake until very tender, 1 to 1-1/2 hours. Cool to room temperature, and then refrigerate until ready to serve.
• Make the collard greens Heat the oil in a heavy-duty 6- to 8-quart pot over medium heat. Add the garlic and pepper flakes and cook until fragrant, about 30 seconds. Add the hock, tomatoes and their juice, broth, and vinegar. Bring to a boil, then reduce to a simmer. Add the collard greens by the handful, stirring until wilted enough to add more. Cook, uncovered, stirring occasionally, until the greens and the hock meat are tender, about 1-1/2 hours. Remove the hock from the pot. Discard the skin, pick the meat off the bone, and add to the greens. Discard the bone. Season the greens to taste with salt, more vinegar, and pepper flakes.
• Glaze the pork and serve Combine the honey and Tabasco in a 1-quart saucepan. Bring to a simmer over low heat, stirring continuously. Remove from the heat. Position a rack in the center of the oven and heat the oven to 400°F. Cut the pork belly crosswise into planks about 1 inch wide and 3 to 4 inches long. Arrange the pork belly planks in a single layer on a rimmed baking sheet and heat in the oven until just warmed through, 7 to 10 minutes. For each serving, put a helping of beans in a bowl, and using tongs or a slotted spoon, top with some greens. Lean two pieces of the pork belly against the greens, brush with the glaze, and serve.
• Make Ahead Tips The beans can be made up to 1 day ahead and refrigerated. Reheat before serving. The pork belly can be roasted 1 day ahead and refrigerated. Glaze and reheat just before serving. nutrition information (per serving):