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Coppa Collar, Charred Brussels Sprouts and Fried Quinoa Bowl
PORK FOODSERVICE16Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. pork collar
- 2 sprigs rosemary
- 1 orange zest (and juiced)
- 2 Tbsp. red pepper flakes
- kosher salt (As needed)
- black pepper (As needed, freshly ground)
- 2 qt. quinoa
- 2 qt. 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 lb. brussels sprouts (halved lengthwise and roasted)
- mint (As needed, picked)
- 1 1/4 lb. fennel (sliced, fronds reserved)
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Directions
- 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 140°F.
- 2. Cover and bake quinoa and stock in a hotel pan at 350°F for a half hour.
- 3. Make vinaigrette with the lime, vinegar, fish sauce and sambal.
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