Brined Pork Collar with charred broccolini and onion on the grill

I love grilling and this is one of my favorite recipes to cook for a crowd, or to enjoy with my family. I was recently on Channel 3 TV’s Your Life AZ to demonstrate how to make this. Check it out here

Serves 4

Brined Pork Ingredients:

2 # Pork Collar

2 quarts (2 l) whole milk

1⁄4 cup (35 g) kosher salt

1 cup (250 ml) freshly squeezed lemon juice

1 teaspoon white vinegar

Method:

Bring milk up to a simmer. Add salt, vinegar and lemon juice. Keep cooking until milk separates curd and whey. Strain curds through a small holed sieve, then pour over cheesecloth and hang for two to three hours in fridge. Cool the whey. Cover the pork with the whey and brine for 24 hours.

Enfrijoladas Ingredients:

1 clove garlic

½ onion

1 pasilla or ancho chile, membranes and seeds removed

2 morita or other smoked chilies, membranes and seeds removed

2 hoja santa leaves

2 sprigs epazote

1 tsp. fennel seed

1 tsp. cumin

1 ½ c. cooked black beans, drained with liquid reserved

2/3 c. oil or lard

1-2 day old or charred tortillas

2-3 cooked chorizo

1-2 c. chicken stock

Method:

In a small sauce pot add small amount of lard, sweat onion and garlic until translucent. Add cumin, fennel seed and toast. Add chilies, epazote, hoja santa leaves cook for two to three minutes, puree. Heat remainder of lard, add chili mix and fry for two to three minutes, add beans, 1/2 c. stock, ½ c. bean liquid and charred tortillas. Cook on medium heat for 10-15 minutes

Broccolini and Onion Ingredients:

1-2 # broccolini

6 scallions

1 tbsp garlic puree

2 tbl. salad oil

1 lime

1 lemon

1 tbl. toasted sesame seeds

Method: Toss scallions and brocclini in oil and garlic puree. On high heat, char over grill. Cool. Dice scallion and portion broccolini. Squeeze lemon, lime and sprinkle with sesame seeds just prior to serving.

Pork Rub Ingredients:

1 c. picked parsley

10 garlic cloves

1 c. evo

2 tbl. oregano

1-2 tbl. chipotle chile powder

2 tbl. smoked paprika or chimayo

2 tbl. Guajillo powder

2 tbl. Cascabel powder

2 tbl. salt

2 tbl. cracked, toasted black pepper

½ c. raw vinegar

Method:

Puree all ingredients, rub on brined pork then smoke, roast or grill 

Quesadilla Ingredients:

Corn tortillas or flour tortillas

Farmers cheese (or use the curds from pork recipe above)

Scallion

Butter

salt

Method:

Griddle tortillas on one side, then turn over add cheese and scallions, fold in half and cook on both sides until golden.