Braised Pork Shanks with Smoked Collards

Ingredients:

For the Braised Pork Shanks:

For the Brine:

• 2 pork shanks

• 1 gallon water

• 1/2 cup salt

• 1/2 cup cane syrup

• 1 large yellow onion, sliced

• 1 bulb of garlic, cut in half

• 6 to 8 thyme sprigs

• 2 tablespoons black peppercorns

  For the herb sachet:

• 1 tablespoon black peppercorns

• 8 pieces of whole all spice crushed

• 2 bay leaves

• 1 piece of cheesecloth or an herb pouch

• butcher’s twine

  For the braise:

• 2 tablespoon vegetable oil

• 1 white onion sliced thinly

• 3 tbsp cane syrup

• 1 cup dry white wine

• 3 quarts chicken stock

• the herb sachet

For the Smoked Collard Greens:

• 2 bunches collard greens, stems removed, leaves chopped

• 1/2 cup extra virgin olive oil, divided into two 1/4 cups

• 1 cup sliced shallots

• 1 cup thinly sliced Vidalia onion

• 1 cup sliced leeks

• 2 cups water

• Salt to taste

Instructions:

1. Smoke and Cook the Collard Greens:

1. Place the wood chips in a cast-iron skillet and set the skillet on the stovetop over high heat for about 15 minutes.

2. Be sure your cooking space is well ventilated. The chips will get warm and slowly start to smoke.

3. Once the edges of the chips turn black, give them a stir and heat for another 2 minutes, or until there is a steady stream of smoke coming from the skillet. You can also look for embers—another indication that the chips are hot enough.

4. De-stem (or devein) the greens by pulling the leaves off their center stem. Place the leaves in a bowl of cool water. Wash the greens by agitating them with your hands in the bowl. Use at least two changes of water until you don’t feel any sediment in the bottom of the bowl.

5. On a work surface, stack the cleaned leaves and roll them lengthwise.

6. Slice the leaves in ½-inch strips (chiffonade style) or chop them coarsely. Set them in a perforated pan and cover the pan with a lid.

7. Mold a sheet of aluminum foil into a cup shape and place it at the bottom of a deep pan. Once the wood chips are charred and you begin to see embers, pour the chips into the foil cup.

8. Set the perforated pan of greens on top and place a towel on top of the lid to seal, smoking them for 20 to 25 minutes.

9. While the greens are smoking, place a lidded pot over medium-high heat. Add half of the olive oil. Sweat the shallots, onions, and leeks, about 5 minutes.

10. Add a heaping pinch of salt. Add the smoked collards, another pinch of salt, and the remaining olive oil. Stir to incorporate well.

11. Add the water and stir to incorporate all ingredients. Cover and continue to cook on a simmer for about 45 minutes.

2. Brine and Braise the Pork Shanks:

1. Combine all of the ingredients for the brine except the shanks in a large pot and bring to a boil. Boil until the salt dissolve. Cool completely.

2. Place the pork shanks in the brine and brine in the refrigerator for 24 hours.

3. Remove the shanks from the brine and place them on a wire rack placed in a small sheet pan. Place in the refrigerator uncovered for 6 hours.

4. Heat the oil on medium heat and brown the shanks on all sides. (3 to 5 minutes per side)

5. Set the pork shanks aside.

6. Pour the oil out of the sauté pan. Return the pan to the heat. Add the onion, cane syrup and white wine. Stir to deglaze and allow to cook down for about 15 minutes.

7. Add the shanks back to the pot and add the herb sachet and enough warmed stock to cover the meat.

8. Cover and cook for about 3 hours or until the meat is tender.

9. Remove the shanks from the braising liquid and set them aside.

10. Place the pot over medium heat, cover and reduce the braising liquid by half. (about 15 minutes)

11. Turn of heat and place the pork shanks in the sauce and coat well.

4. Serve:

• Serve the braised pork shanks over the smoked collard greens, drizzling with some of the reduced sauce.