Pork Black-Eyed Pea and Collard Greens Gumbo
Chef Donald Link's famous take on black-eyed peas
2 Tbsp. Salt
2 Tsp. Chili Powder
2 Tsp. Paprika
½ Tsp. Cayenne
1 ½ Tsp. White Pepper
2 Tsp. Filé
1 Tsp. Black pepper
1 Tbsp. Rosemary, dried
1 Tsp. Thyme, dried
4 Bay leaves
½ Tsp. Chili Flake
6 Garlic cloves, minced
2 Cup Onion, diced small
1 Cup Celery, diced small
1 Cup Bell pepper, diced small
2 Jalapeño, seeded and chopped
2 lb. Pork butt, 3/4-inch cubes
1 Tbsp. Salt
½ Tsp. Black pepper
½ Tsp. Thyme, dried
½ Tsp. Chili flake
1 Cup Black-eyed peas, soaked overnight
4 Cups Collard Greens, julienned
1 Onion, chopped
4 Garlic cloves, smashed
1 Cup Red Wine
¾ Gallon Water
12 Oz. Ham hock, smoked
8 Bay leaves
1 Tbsp. Tomato Paste
1 Tsp. Paprika
2 Tbsp. Canola oil
Instructions:
For the Pork Butt: Combine cubed pork with salt, black pepper, thyme and chili flake. Roast at 375 F for 15 minutes or until well browned. Remove reserve pork and drippings for final gumbo.
For the Pork stock: Heat a large stockpot and 2 Tbsp. canola until smoking add ham hocks. Cook 5 minutes. Add onion, celery, carrot, garlic, bay leaves, tomato, tomato paste, paprika, wine, and water. Bring to a boil then simmer 1 hour. Strain stock and hock, reserve.
For the Roux: In a heavy gauge pot add oil on medium high heat. Add flour and whisk frequently. The desired color is dark brown sugar, it will take 30 minutes to reach this stage. Burned flour will make a bitter tasting roux. Add roux vegetables and spices, reduce heat and cook for 5 minutes.
Add the stock, roasted pork, pork drippings and black eye peas to the roux, simmer 1 hour 15 minutes. Skim fat as needed as it rises to the top. Add collards and cook 20 minutes. Serve.
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