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1
Season pork shoulder with salt and pepper.
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2
Brown on both sides in olive or peanut oil in heavy cast iron skillet.
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3
When browned, remove from heat.
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4
Place in large Dutch oven along with navy beans, fat back, bacon (left in strips), ham hocks, onions, fresh thyme, bay leaves and 5 cups ham broth.
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5
Bring to a simmer.
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6
Cover tightly.
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7
Place in a preheated 325 degree F oven for 2 hours 15 minutes.
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8
When it comes out of the oven, remove the shoulder and set aside to cool.
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9
Remove half of the liquid and set aside.
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10
Pour white beans into a shallow container and set aside to cool.
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11
(It is critical to cool the beans and liquid separately so the beans do not overcook and become too starchy.)
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12
Once the shoulder is cool enough to handle, shred meat from bone and coarsely chop it.
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13
De-bone and shred ham hock.
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14
Mix ham hock meat and shoulder meat.
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15
Add white beans.
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16
(This should be done while ingredients are still warm.)
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17
Taste and season accordingly.
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18
Set aside
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19
Prepare barbeque grill.
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20
Season pork leg and pork chop meat with salt and pepper and fresh herbs.
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21
Grill over medium high heat to medium-doneness.
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22
Warm crawfish cornbread on grill.
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23
Warm cooked mustard greens on grill.
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24
Warm the bean, pork and ham hock mixture on the grill.
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25
Add sprinkling of fresh herbs to the bean mixture (thyme, parsley and chives.)
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26
Plating Spoon about 2 to 3 tablespoons pork and bean mixture onto large plate.
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27
Place mustard greens on top.
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28
Place warm crawfish cornbread on top of mustard greens.
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29
Place sliced grilled pork leg and pork chop on top of cornbread.
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30
Toss micro mustard greens in vinaigrette and place on the top of the dish.
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31
Sprinkle chow chow around the dish.
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32
Rinse trimmings in cold water.
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33
Brown trimmings in a preheated 400 degree oven for 30 minutes.
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34
Place the browned trimmings in a large stockpot.
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35
Add carrots, celery, onions, garlic, bay leaves and ham hocks.
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36
Add water to cover.
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37
Simmer for 4 hours.
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38
Strain, cool and reserve.
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39
Place peanut oil and bacon in cast iron skillet.
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40
Render bacon over medium high heat until crisp.
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41
Add scallions and crawfish.
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42
Saute for three minutes.
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43
Season with salt, pepper and cayenne pepper.
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44
In a mixing bowl, combine cornmeal, flour, baking powder and eggs.
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45
Season with salt, pepper and cayenne pepper.
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46
Add buttermilk.
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47
Immediately pour hot peanut oil, crawfish and bacon into cornmeal mixture.
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48
Stir well.
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49
Reheat skillet.
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50
When hot, add cornmeal mixture and immediately place in 350 degree oven for 40 minutes.
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51
In large heavy-bottomed saute pan, render bacon.
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52
Add onions and saute over medium heat until translucent.
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53
Add greens, salt and pepper.
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54
Cook down for 3 or 4 minutes over medium heat until wilted.
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55
Add ham broth.
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56
Mix thoroughly and cover.
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57
Simmer for 20 minutes.
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58
Combine mustard, shallots, herbs and lemon juice in mixing bowl.
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59
Whisk in olive oil.
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60
Season with salt and pepper.
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61
Taste and adjust to your liking.
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62
Set aside
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63
Combine vinegar, water, sugar, thyme and bay leaf in heavy-bottomed pan.
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64
Bring to boil.
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65
Taste and adjust to your liking.
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66
Add more sugar if you want it sweeter.
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67
More vinegar if you like it tart and more water to make it less tart.
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68
Add peppers and onion.
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69
Simmer for 15 minutes.
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70
Do not drain.
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71
Cool in juices.
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72
Set aside.
