Divide the collard green mixture among 8 serving bowls. Remove from the heat and stir in the sweet potato and corn.ġ1. Add the collards, season with salt, and cook, stirring, until bright green and just wilted, about 30 seconds. In the same pan, heat the remaining teaspoon oil. Transfer to the pan with the sweet potato.ġ0. Add the corn kernels and cook, tossing, until just browned, about 1 minute. In the same pan, heat 1 teaspoon olive oil until hot. Repeat with the remaining sweet potato.ĩ. The sweet potato should be tender, but neither mushy nor crunchy. Cook, shaking and tossing the pan occasionally, until browned, about 3 minutes. Add half of the sweet potato in a single layer. Heat a large nonstick skillet over high heat until really hot. In a large bowl, toss the sweet potato with 2 teaspoons olive oil and a pinch of salt until well coated. Stack the leaves, then roll them like a cigar. If the leaves are really large, cut the roll down the center. Pull the leaves down, leaving the stem clean. When the pork is almost done, prepare the collards: hold the stems with one hand and the leaves with the other, folding up the leaves together like the wings on a butterfly. Strain the broth through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Remove the pork chunks from the mixture and reserve. Cook until the meat is fork-tender, about 2 hours. Bring to a boil, then transfer to the oven. Add the corn cobs, stock, and bay leaves. Add the wine, bring to a boil, and cook until you can’t smell the alcohol, about 5 minutes.Ħ. Return the pork with any accumulated juices to the pan, arranging the pork pieces to sit in a single layer on top of the vegetables. The goal is not to cook the vegetables now, it’s mainly to get those browned bits up.ĥ. Cook, stirring and scraping up those tasty browned bits in the pan, until the onion is just starting to become translucent and the other vegetables are lightly seared, about 4 minutes. Add the carrots, celery, leek, onion, tomatoes, and chiles. If you’re on a diet, look the other way.Ĥ. Add the ham hock and cook, stirring, until the fat renders and the meat is browned, about 2 minutes. If your pan is getting too dark too fast, turn the heat down a little.ģ. Transfer to a half-sheet pan and repeat with the remaining pork. Keep browning and turning until the pork is browned on all sides, about 6 minutes. Let the pork sit until it’s browned, then turn to another side and brown. If you don’t hear anything, you’re about to boil meat. As soon as the meat hits the pan, you should hear a sizzle. Add half of the pork in a single layer, spacing the pieces apart. You want to make sure that the oil is hot. Heat a large Dutch oven over high heat, then add the canola oil and heat until the oil dimples. Pat the pork pieces dry and generously season with salt and pepper. Kosher salt and freshly ground black pepperġ (6-ounce) piece naturally cured ham hock, sliced, or 6 ounces thick-cut baconġ leek, white and pale green parts only, roughly choppedġ pound tomatoes on the vine, cored and quarteredĢ dried chiles de arbol, stemmed and roughly choppedģ ears of corn, husks and silks removed, kernels cut off, cobs reservedĥ cups Chicken Stock or store-bought unsalted chicken brothġ large sweet potato, peeled and finely dicedĢ. That’s just what I want as a cook: for everyone to soak up the love I pour in.ġ (3 1/2-pound) boneless picnic pork butt, untrimmed, cut into 1 1/2-inch chunks Matthew told me there was a long, silent pause when everyone started eating because the dish was so good. When I was cooking, I told my ancestors, “This food is for you.” And when everyone at the table took a bite, they tasted that honoring of the past, too. I was so happy with how this comforting bowl of love came out, I didn’t even care if I went home on this dish. That went over hunks of succulent pork and a medley of collard greens, sweet potatoes, and corn. I refined a classic stew by creating a complex broth that eats like a sauce. We used the tomatoes and corn in season and paired them with pork, both fresh and cured. I loved every part of that challenge, but the best part was when they surprised me by bringing my husband Matthew to help me plan the meal and partake in it. Swamp Thing: Braised Pork Shoulder in Smoked Pork and Corn BrothįROM CARLA: During my Top Chef challenge on Ellis Island in New York, I had to make a dish that symbolized my family and heritage.
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