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

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  • Level: Intermediate
  • Total: 1 hr 50 min
  • Active: 1 hr 5 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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