Roaring Fork prepares southern dishes

Executive Chef Bryan Hulihee from the Valley's Roaring Fork prepares southern dishes.

Pork Belly and Collard Greens

Ingredients:

Pork belly rub
1.5 Cups of brown sugar
1/2 Cup of red chili flakes
1 cup of black pepper
2 Tablespoons of all spice, ground
1/2 Cup of kosher salt
2 Tablespoons of ground ginger

Pork Belly
Soy Balsamic sauce
16 oz balsamic vinegar
16 oz pork stock
16 oz veal stock
½ a cinnamon stick
1 star anise
½ cup soy sauce

Collard greens
12 heads collard greens
4 large ham hocks
2 ea yellow onions
2 cups apple cider
2 cups ham stock or chicken stock

Preparation:

For Pork Belly Rub
1. Mix all ingredients together well

For Pork Belly
1.  Rub pork belly rub on pork and place on a cooking rack.  
2. Place I oven for 2-2.5 hours at 225 degrees
3. Portion 5 oz pieces and sear in the broiler skin side up
1. Cook balsamic vinegar for about 15-20 minutes or until thick
2. Add the rest of the ingredients and simmer for 30 minutes

For Collard Greens
1. Cook onions for 4 minutes
2. Add greens and cook for 4 minutes
3. Add the rest of the ingredients and bring to a boil, then reduce to a simmer for 60 minutes
4. Serve


Roaring Fork
4800 N. Scottsdale Rd.; Suite 1700
Scottsdale, AZ 85251