Pork Belly (ask your local butcher to cut you 4-6 6 oz pieces of belly)
Pork or Bacon Fat
Vacuum Sealer & Bags (food saver available at WalMart will work)
Sous Vide Machine (these are available now for 200 or less at food stores such as Sur La Table or Williams-Sonoma)
Place pork belly, 2 tbs of bacon fat, 2 cloves of garlic (smashed) a sprig of thyme and one bay leaf inside a vacuum bag.
Fill a large stock pot with water and set your sous vide machine at 87 degrees Celsius. Drop the sealed bags of pork belly in the water. Pull them out after 12 hours. You might want to wrap the top of the stock pot in plastic wrap to prevent the water from evaporating too much.
To serve, crisp up the pork belly by frying in a dutch oven. add oil to thickness of about 3 inches. Heat over medium high heat till the oil reaches 350. The bellies will spit and splatter so be sure to use a screen of some sort. Remove the bellies once they are golden brown.
Homemade BBQ Sauce Equipment:
Medium Sauce Pan
2 tbs tomato paste
1 c mirin (sweetened rice wine)
2 tbs gochuchang (korean chili paste)
1/2 c soy sauce
1/4 c sorghum molasses
1/4 c cider vinegar
Combine all ingredients in sauce pan over medium heat and whisk till combined thoroughly.
Reduce by a quarter, or till mixture is nice and thick.
Hominy The process of making hominy is somewhat involved and requires an overnight soak in culinary lime which softens the outer hull of the kernel. Then you have to rinse and cook. You can find uncooked hominy at most stores or online, as well as culinary lime. At Juniper, we buy ours from Anson Mills. If you would like to use canned already cooked hominy you can. You can heat up the hominy in the andouille broth, this will help flavor the hominy as well as lessen the number of dishes you have to wash.
Mustard Greens Equipment:
Mustard greens, trimmed and washed
2 cloves of garlic, minced
1 tbs of crushed red pepper
1 lemon wedge
1 tbs of butter
Get a pan ripping hot over high heat. Add 2 tbs of oil and immediately toss in your greens.
Toss them to coat with oil. The greens will release a bit of liquid but it should evaporate quickly.
Add the butter and swirl the pan, add garlic and stir for thirty seconds.
Remove the pan from heat. Sprinkle with red pepper, a pinch of salt and squeeze of lemon.
Toss the ingredients in the pan once more. Then place greens in a bowl and set aside.
Andouille Broth Equipment:
1 lb of andouille sausage
1/2 onion, large diced
2 cloves of garlic, chopped
1 sprig of rosemary
1 carrot, large dice
1 green bell pepper, large dice
2 tbs of tomato paste
1 bay leaf
Sweat all the vegetables in 2 tbs of oil till softened.
Add in the sausage. If it is encased, please remove the casing. Let this cook for a few minutes in order for the fat to begin to render.
Add in the tomato paste and stir. Continue to cook this mixture for another few minutes. Then add in 2 qts of water and bring to simmer.
Simmer broth for 30 minutes. Season to taste. Then strain out the broth through a strainer lined with cheese cloth.
The Final Step, To Assemble:
Spoon some hominy and broth into the bottom of a bowl.
Top with twists of the cooked mustard greens - they will have wilted considerably.
Add pork belly to the top and glaze with the bbq sauce.
Enjoy! - Chef John Perkins, Juniper Southern Table & Bar in Saint Louis, MO