Hot And Hot Pork And Beans With Homemade Chow Chow And Mustard Green Salad
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
39
Spice
66
Sweetness
51
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1
Salt2 cup
Olive Oil110 g
Back (fat)2 sprigs
Thyme280 g
Pork Leg (boneless)3 stalks
Celery (roughly chopped)4 cloves
Garlic (diced)1 cup
Peanut Oil1 bunch
Scallions (sliced)2 cups
Cornmeal1 cup
All-Purpose Flour1 tbsp
Baking Powder2
Eggs2 cups
Buttermilk2 tbsp
Smoked Bacon (diced)1 small
Yellow Onion (chopped)1 tbsp
Dijon Mustard1 tsp
Shallot (minced)1 tbsp
Parsley (chopped)1 tbsp
Chives (sliced)1 cup
Distilled White Vinegar1 cup
Water1 cup
Sugar1
Bay LeafDirections:
1
Season pork shoulder with salt and pepper
2
Brown on both sides in olive or peanut oil in heavy cast iron skillet
3
When browned, remove from heat
4
Place in large Dutch oven along with navy beans, fat back, bacon (left in strips), ham hocks, onions, fresh thyme, bay leaves and 5 cups ham broth
5
Bring to a simmer
6
Cover tightly
7
Place in a preheated 325 degree F oven for 2 hours 15 minutes
8
When it comes out of the oven, remove the shoulder and set aside to cool
9
Remove half of the liquid and set aside
10
Pour white beans into a shallow container and set aside to cool
11
(It is critical to cool the beans and liquid separately so the beans do not overcook and become too starchy
12
) Once the shoulder is cool enough to handle, shred meat from bone and coarsely chop it
13
De-bone and shred ham hock
14
Mix ham hock meat and shoulder meat
15
Add white beans
16
(This should be done while ingredients are still warm
17
) Taste and season accordingly
18
Set aside Prepare barbeque grill
19
Season pork leg and pork chop meat with salt and pepper and fresh herbs
20
Grill over medium high heat to medium-doneness
21
Warm crawfish cornbread on grill
22
Warm cooked mustard greens on grill
23
Warm the bean, pork and ham hock mixture on the grill
24
Add sprinkling of fresh herbs to the bean mixture (thyme, parsley and chives
25
) Plating Spoon about 2 to 3 tablespoons pork and bean mixture onto large plate
26
Place mustard greens on top
27
Place warm crawfish cornbread on top of mustard greens
28
Place sliced grilled pork leg and pork chop on top of cornbread
29
Toss micro mustard greens in vinaigrette and place on the top of the dish
30
Sprinkle chow chow around the dish
31
Rinse trimmings in cold water
32
Brown trimmings in a preheated 400 degree oven for 30 minutes
33
Place the browned trimmings in a large stockpot
34
Add carrots, celery, onions, garlic, bay leaves and ham hocks
35
Add water to cover
36
Simmer for 4 hours
37
Strain, cool and reserve
38
Place peanut oil and bacon in cast iron skillet
39
Render bacon over medium high heat until crisp
40
Add scallions and crawfish
41
Saute for three minutes
42
Season with salt, pepper and cayenne pepper
43
In a mixing bowl, combine cornmeal, flour, baking powder and eggs
44
Season with salt, pepper and cayenne pepper
45
Add buttermilk
46
Immediately pour hot peanut oil, crawfish and bacon into cornmeal mixture
47
Stir well
48
Reheat skillet
49
When hot, add cornmeal mixture and immediately place in 350 degree oven for 40 minutes
50
In large heavy-bottomed saute pan, render bacon
51
Add onions and saute over medium heat until translucent
52
Add greens, salt and pepper
53
Cook down for 3 or 4 minutes over medium heat until wilted
54
Add ham broth
55
Mix thoroughly and cover
56
Simmer for 20 minutes
57
Combine mustard, shallots, herbs and lemon juice in mixing bowl
58
Whisk in olive oil
59
Season with salt and pepper
60
Taste and adjust to your liking
61
Set aside Combine vinegar, water, sugar, thyme and bay leaf in heavy-bottomed pan
62
Bring to boil
63
Taste and adjust to your liking
64
Add more sugar if you want it sweeter
65
More vinegar if you like it tart and more water to make it less tart
66
Add peppers and onion
67
Simmer for 15 minutes
68
Do not drain
69
Cool in juices
70
Set aside