Pork Belly and Collards with Rutabaga

Dyal_SC · January 1

Posted these on another thread as it was in progress, but figured I’d post a separate thread in case anyone wants deets.

Cut the skin off a pork belly yesterday and cubed it up. Seasoned with Meat Church Gospel.

I put those on at 250 deg f for about 3.5 hours with JD barrel oak wood, before saucing with a mixture of Stubb’s Sticky Sweet and Honey.

Gave them about another hour to glaze. Used a slotted pan for that in order to get a uniform bite.

First thing this morning though, I cubed up 2 rutabagas and prepped the collards which were local from Rawl farm.

Used a smoked pork shank and boiled it for about 30 minutes and skimmed away the foam and cruddy bits before adding the collards. Simmered the collards for about 1 hour, then seasoned a bit more with S&P and meat church gospel. Then added the rutabagas.

Once the collards and rutabagas simmered (slow boil) for about an hour more, I took them off the heat. Heated them up a bit more later before plating.

Also had some black eyed peas going with a ham hock. Seasoned them pretty much the same.

First time I’ve made pork belly. Pretty fun and tasty cook.

Plated. Not sure if it’s just nostalgia from my mother cooking collards with rutabagas when I was growing up, or if they just simply go together, but they’re a favorite of mine. Peas and carrots combo IMHO.

Happy New Year to my egghead family!