BOURBON-GLAZED PORK BELLY OVER BLACK-EYED PEA CAKES WITH COLLARDS

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

Provided by Tregaye Fraser

Time 1h50m

Yield 4 servings

Number Of Ingredients 20

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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
1 cup diced pork belly
2 cups bourbon
2 sticks (1 cup) unsalted butter
1 cup brown sugar
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

Steps:

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.