Cut Pork Belly into 1-inch cubes. In a Dutch oven or heavy-bottomed pot, render the pork belly fat over medium heat until crispy and golden brown. Remove pork belly and set aside, leaving rendered fat in the pot.
Add Olive Oil to the pot with the pork fat. Add Shallots and cook until softened, about 5 minutes.
Add Garlic and cook for 1 minute more, until fragrant.
Add Turnip Tops to the pot and cook, stirring frequently, until slightly wilted, about 5 minutes.
Deglaze the pot with White Wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes, allowing the wine to reduce slightly.
Add Chicken Stock, Balsamic Vinegar, Salt, Black Pepper, and Red Pepper Flakes. Bring to a simmer, then reduce heat to low, cover, and braise for 60-75 minutes, or until turnip greens are very tender.
Return the cooked Pork Belly to the pot and stir to combine. Simmer for another 5-10 minutes to heat through.
Serve immediately.
Ingredients
4
8 oz227 gPork Belly-smoked, skin on
1.5 pounds680 gTurnip Tops-washed and roughly chopped
4 cloves12 gGarlic-minced
1/2 cup120 mLShallots-finely diced
1 cup240 mLChicken Stock-low sodium
1/4 cup60 mLBalsamic Vinegar-aged
1/4 cup60 mLDry White Wine
2 tbsp30 mLOlive Oil-extra virgin
1 tsp5 mLSalt-kosher
1/2 tsp2.5 mLBlack Pepper-freshly ground
1/4 tsp1.25 mLRed Pepper Flakes
Equipment
Dutch Oven or Heavy-Bottomed Pot
Cutting Board
Knife
Instructions
Cut Pork Belly into 1-inch cubes. In a Dutch oven or heavy-bottomed pot, render the pork belly fat over medium heat until crispy and golden brown. Remove pork belly and set aside, leaving rendered fat in the pot.
Add Olive Oil to the pot with the pork fat. Add Shallots and cook until softened, about 5 minutes.
Add Garlic and cook for 1 minute more, until fragrant.
Add Turnip Tops to the pot and cook, stirring frequently, until slightly wilted, about 5 minutes.
Deglaze the pot with White Wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes, allowing the wine to reduce slightly.
Add Chicken Stock, Balsamic Vinegar, Salt, Black Pepper, and Red Pepper Flakes. Bring to a simmer, then reduce heat to low, cover, and braise for 60-75 minutes, or until turnip greens are very tender.
Return the cooked Pork Belly to the pot and stir to combine. Simmer for another 5-10 minutes to heat through.
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