Pan Roasted Niman Ranch “Pork & Beans”, Homemade Chow Chow, & Mustard Green Salad
Restaurant: Mimosa Grill
Aris' Pairing For This Dish: 2003 Castelmaure - 'Clos des Vents' Corbieres
Ingredients
2 pound pork shoulder, bone-in
Salt and pepper
Olive oil or peanut oil
1 cup white beans (preferably navy beans)
4 ounces fat back
4 ounces applewood smoked bacon (strips)
2 ham hocks, approximately 6 ounces each
2 yellow onions, chopped
2 sprigs fresh thyme
2 bay leaves
5 cups ham broth, recipe follows
10 ounces boneless pork leg
4 pork chops, approximately 12 ounces each
Braised mustard greens, recipe follows
Dijon Vinaigrette, recipe follows
Mustard greens sprouts, or micro mustard greens (to be tossed in vinaigrette)
Chow Chow, recipe follows
Preparation
In a large pot add olive oil, bacon, fatback, onions, bay leaves, thyme beans and ham hock.
Add ham hock broth. (See below)
Turn burner to low.
Add slice of pork shoulder to beans.
Cook until pork is done.
Remove ham hock and pork shoulder.
Strain beans.
Set bean sauce aside.

Pour bean sauce into saucepan.
Heat on burner.
Add teaspoon butter.
Whisk butter into sauce.
Set aside.

Season Pork Chops with salt and pepper and fresh herbs.
Pan roast in an iron skillet with olive oil over medium-low heat.
Turn after 6 minutes and cook until done (15 minutes).
Add fresh thyme.
Bake in oven 8-12 minutes at 375 degrees.
Ham Hock Broth
5 pounds rib, shoulder and neck bones from a small pig (have butcher assemble and cut trimmings into small pieces)
3 carrots, roughly chopped
3 stalks celery, roughly chopped
2 yellow onions, roughly chopped
4 cloves garlic, diced
2 bay leaves
4 ham hocks
Rinse trimmings in cold water. Brown trimmings in a preheated 400 degree oven for 30 minutes. Place the browned trimmings in a large stockpot. Add carrots, celery, onions, garlic, bay leaves and ham hocks. Add water to cover. Simmer for 4 hours. Strain, cool and reserve.
Chow Chow
1 cup distilled white vinegar
1/2 cup water
1/2 cup sugar
2 sprigs thyme
1 bay leaf
1 red bell pepper, finely diced
1 yellow pepper, finely diced
1 poblano pepper, finely diced
1 yellow onion, finely diced
2 teaspoons parlsey, finely chopped
lemon juice
 Combine vinegar, water, sugar, thyme and bay leaf in heavy-bottomed pan.
Bring to boil.
Taste and adjust to your liking.
Add more sugar if you want it sweeter.
More vinegar if you like it tart and more water to make it less tart.
Add peppers and onion.
Simmer for 15 minutes.
Do not drain.
Cool in juices.
Add parsley and lemon juice.
Set aside
Comments
Mix micro mustard greens with olive oil, salt, pepper and lemon juice.

Plating Spoon about 2 to 3 tablespoons pork and bean mixture onto large plate.
Place sliced grilled pork leg and pork chop on top.
Toss micro and place on the top of the dish.
Sprinkle chow chow around the dish.

©2003 - Guerrilla Productions, LLC. All Rights Reserved.