Eight Hour Cider-Bock Braised Pork Tibia w/
with Sautéed Collard Greens and Fried Cheese Grits

Braised Pork Tibia

4 Large meaty pork tibia
2 pcs Cinnamon Stick
S & P Mixture
4 Tbsp Toasted Cumin
4 Tbsp EVOO
2 pcs Onion Burlee
2 pcs fresh heads of roasted garlic
1 cups water
3 cups of your favorite Cider-Bock
2 Tbsp Fresh Thyme

Combine dry ingredients and rub on pork tibia 1 day prior to preparation. Sear Pork tibia in a cat iron dutch oven on high heat in oil. Once sear is complete add liquid and remaining ingredients . Cover and cook in a 200 degree oven for eight hours.

Collard Greens

2 1/2 pounds collard greens
2 garlic cloves
1 tablespoon unsalted butter
1 tablespoon olive oil
2 Cups Braising Liquid
2 teaspoon S & P, or to taste

Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.

Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat, stir in garlic, collards, and salt and pepper to taste. Sauté collard green mixture in Braising Liquid on medium heat, stirring, until heated through and liquid is reduced by 75%, about 45 minutes.

Season to taste.

Fried Cheese Grits

5 Cups water
1 cup unsalted butter
1 cup Hvy Cream
2 cups Stone white grits
4 Tbsp minced garlic
3 cups smoked gouda
S & P Mixture
4 cups Panko Bread Crumbs
6 eggs
3 cups Flour

Combine water, butter, cream and bring to a boil, Add Grits and cook till done. Turn off heat and add cheese, garlic and S & P to taste. Turn product out onto a sheet pan and spread out. Place in cooler uncovered to chill until set up. Cut 3 inch disk out of grits.

Set up flour, eggs and bread crumbs in this order for breading station. Dredge cut grits through breading station. Fry until golden brown and drain. Season to taste.

Plate the fried cheese grits first and place sautéed collard greens on top. Finish with Cider-Boch Braised pork tibia. Spoon braising reduction on top and around Cheese Grits.

Enjoy!!!!

Created by Mark J. Ecton
Winn Meat Company, Austin/San Antonio