Hot and Hot Pork and Beans with Homemade Chow Chow and Mustard Green Salad

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2 pound pork shoulder, bone-in

Salt and pepper

Olive oil or peanut oil

1 cup dried white beans (preferably navy beans)

4 ounces fat back

4 ounces applewood smoked bacon (strips)

2 ham hocks, approximately 6 ounces each

2 yellow onions, chopped

2 sprigs fresh thyme

2 bay leaves

5 cups ham broth, recipe follows

10 ounces boneless pork leg

4 pork chops, approximately 4 ounces each (preferably suckling pig)

Crawfish Cornbread, recipe follows

Braised mustard greens, recipe follows

Dijon Vinaigrette, recipe follows

Mustard greens sprouts, or micro mustard greens (to be tossed in vinaigrette)

Chow Chow, recipe follows

Ham Broth:

5 pounds rib, shoulder and neck bones from a small pig (have butcher assemble and cut trimmings into small pieces)

3 carrots, roughly chopped

3 stalks celery, roughly chopped

2 yellow onions, roughly chopped

4 cloves garlic, diced

2 bay leaves

4 ham hocks

Crawfish Cornbread:

1/2 cup peanut oil

1/2 cup finely diced applewood smoked bacon

1 bunch sliced scallions

1/2 pound fresh crawfish tail meat

Salt, black pepper and cayenne pepper

2 cups cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

2 eggs

2 cups buttermilk

Braised Mustard Greens:

2 tablespoon diced smoked bacon

1 small yellow onion, chopped

1 bunch fresh mustard greens, picked off the stem and thoroughly washed of all sand and dirt

Salt and pepper

1/2 cup very light ham broth (use portion of ham broth from above)

Dijon Vinaigrette:

1 tablespoon Dijon mustard

1 teaspoon minced shallots

1 teaspoon chopped fresh thyme

1 tablespoon chopped parsley

1 tablespoon sliced chives

1/3 cup freshly squeezed lemon juice

2/3 cup olive oil

Salt and pepper, to taste

Chow Chow:

1 cup distilled white vinegar

1/2 cup water

1/2 cup sugar

2 sprigs thyme

1 bay leaf

1 red bell pepper, finely diced

1 yellow pepper, finely diced

1 poblano pepper, finely diced 1 yellow onion, finely diced