Bourbon-Glazed Pork Belly over Black-Eyed Pea Cakes with Collards

Total Time:
1 hr 50 min
Prep:
25 min
Cook:
1 hr 25 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Collards:
  • 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
  • Bourbon Bacon:
  • 1 cup diced pork belly
  • 2 cups bourbon
  • 2 sticks (1 cup) unsalted butter
  • 1 cup brown sugar
  • Pea Cakes:
  • 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
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.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


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