Coppa Collar, Charred Brussels Sprouts And Fried Quinoa Bowl Recipe

Name: Coppa Collar, Charred Brussels Sprouts And Fried Quinoa Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds pork collar; 2 sprigs rosemary; 1 orange zest and juiced; 2 tablespoons red pepper flakes; kosher salt As needed; black pepper As needed, freshly ground; 2 quarts quinoa; 2 quarts chicken stock; canola oil As needed; 2 lime zest; 1/2 cup rice vinegar; 1/2 cup fish sauce; 1/4 cup sambal chile paste; 5 pounds brussels sprouts halved lengthwise and roasted; mint As needed, picked; 1 1/4 pounds fennel sliced, fronds reserved

Servings: persons

3 pounds pork collar
2 sprigs rosemary
1 orange zest and juiced
2 tablespoons red pepper flakes
kosher salt As needed
black pepper As needed, freshly ground
2 quarts quinoa
2 quarts chicken stock
canola oil As needed
2 lime zest
1/2 cup rice vinegar
1/2 cup fish sauce
1/4 cup sambal chile paste
5 pounds brussels sprouts halved lengthwise and roasted
mint As needed, picked
1 1/4 pounds fennel sliced, fronds reserved

1
1. Rub collar with rosemary, orange zest and juice, red pepper flakes, salt and pepper. Place in vacuum-sealed bag and sous vide in circulator overnight at 140u00b0F.
2
2. Cover and bake quinoa and stock in a hotel pan at 350u00b0F for a half hour.
3
3. Make vinaigrette with the lime, vinegar, fish sauce and sambal.
4
4. Fry quinoa in canola oil on low until golden brown, about twenty minutes.
5
5. Toss roasted Brussels sprouts with herbs, quinoa, vinaigrette, and fennel.
6
6. Combine quinoa mix with pork and serve.

944

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 pounds pork collar, 2 sprigs rosemary, 1 orange zest and juiced, 2 tablespoons red pepper flakes, and more.

Yes, Coppa Collar, Charred Brussels Sprouts And Fried Quinoa Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coppa Collar, Charred Brussels Sprouts And Fried Quinoa Bowl

How did you like this recipe?

Frequently Asked Questions