Recipe courtesy of Tregaye Fraser
Bourbon-Glazed Pork Belly over Black-Eyed Pea Cakes with Collards
Getting reviews...
- Level: Intermediate
- Total: 1 hr 50 min
- Active: 1 hr 5 min
- Yield: 4 servings
- Level: Intermediate
- Total: 1 hr 50 min
- Active: 1 hr 5 min
- Yield: 4 servings
Ingredients
Collards:
Bourbon Bacon:
Pea Cakes:
Directions
- 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.
