Ingredients with Measurements:
- 1 pound of pork jowl
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried thyme
- 1/2 teaspoon of red pepper flakes
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 cups of chicken broth
- 2 pounds of collard greens, washed and chopped
- 1/4 cup of apple cider vinegar
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or large pot, heat the olive oil over medium-high heat.
3. Add the pork jowl and cook until browned on both sides, about 5 minutes per side.
4. Remove the pork jowl from the pot and set it aside.
5. Add the onion and garlic to the pot and sauté until the onion is translucent, about 5 minutes.
6. Add the smoked paprika, dried thyme, red pepper flakes, salt, and black pepper to the pot and stir to combine.
7. Pour in the chicken broth and bring the mixture to a boil.
8. Add the collard greens to the pot and stir to combine.
9. Place the pork jowl on top of the collard greens.
10. Cover the pot with a lid and transfer it to the oven.
11. Bake for 2 hours, or until the pork jowl is tender.
12. Remove the pot from the oven and transfer the pork jowl to a cutting board.
13. Use two forks to shred the pork jowl into bite-sized pieces.
14. Return the shredded pork jowl to the pot and stir to combine.
15. Add the apple cider vinegar to the pot and stir to combine.
16. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 15g
Protein: 25g
Fiber: 7g
Sodium: 1240mg
Substitutions for ingredients:
- Pork jowl can be substituted with pork belly or bacon.
- Chicken broth can be substituted with vegetable broth or water.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
Variations:
- Add diced tomatoes to the pot before baking.
- Use kale instead of collard greens.
- Add sliced carrots and celery to the pot before baking.
Tips and tricks:
- Make sure to wash the collard greens thoroughly to remove any dirt or grit.
- If the pot is too full, remove some of the collard greens before adding the pork jowl.
- If the pork jowl is not tender after 2 hours, continue baking until it is.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the pork jowl and collard greens in a large serving dish.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Pair with cornbread or rice.
Suggested side dishes:
Serve with mashed sweet potatoes or roasted root vegetables.
Troubleshooting advice:
- If the collard greens are too tough, bake for an additional 30 minutes.
- If the pork jowl is too dry, add more chicken broth before baking.
Food safety advice:
- Make sure to cook the pork jowl to an internal temperature of 145°F.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pork jowl and collard greens is a traditional Southern dish that dates back to the 19th century.
Flavor profiles:
This dish is savory, smoky, and slightly spicy.
Serving suggestions:
Serve hot with cornbread or rice.
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Region: Southern