450 g Boneless pork loin chops.
-all visible fat
; removed
4 Medium-sized russet
-potatoes; peeled and cut
-into
; 1.5cm slices
1/2 ts Salt
1/4 ts Freshly ground black pepper
450 g Collard greens; heavy stalks
; removed
2 ts Light oil with a dash of
-toasted sesame
; oil
2 Onions peeled and coarsely
-chopped
2/3 c Whole pot barley
1 tb Mild curry powder
1 10 cm sprig Rosemary
2 c Ham hock broth
1/4 c Water
3 md Sized turnips; peeled and
-cut into
; slices then halved
1/2 c + 4 tbsp dried cranberries;
-(or currants)
2 tb Pine nuts
Slice the pork into 2 1/2cm cubes, place in a food processor, and whizz to
a smooth paste.
Lay the potato slices in a steamer tray, sprinkle with the salt and pepper,
and steam for 15 minutes. Remove from the heat and set aside. Trim the
white stalks from the collard greens. Roll the green leaves tightly, lay
them on a board, and slice into .75cm strips. Set aside.
Preheat the oven to 350F/180C. Heat 1 teaspoon of the oil in a medium
saucepan over medium-high heat and shallow-fry the onions until translucent
~ about 5 minutes. Add the barley, curry powder, Rosemary, and ham hock
broth, bring to a boil, reduce the heat, cover, and simmer for 30 minutes.
Heat the remaining oil in a large skillet over medium high and brown the
ground pork as well (the meat actually turns a whitish colour). Stir well,
breaking the meat into the texture of a fine crumb.
Remove the Rosemary sprig before turning the cooked onion/barley mixture
onto the pork.
Deglaze the bottom of the vegetable skillet with the water and add this to
the stewing mixture of pork and vegetables. Stir in the turnips, 1/2 cup of
the dried cranberries and the pine nuts, and mix well.
Lay the cooked potato slices on top in overlapping circles. Press the
potatoes gently, letting the juices well up through the gaps. Bake,
uncovered, for 30 minutes. Just before serving, switch on the broiler and
give the top a quick browning.
While the pie is cooking, spread the collard greens in a steamer tray,
sprinkle with the 4 tablespoons cranberries, and cook for 4 minutes. Remove
from the heat and set aside.
To serve:
Mound the cooked greens on top of the pie, letting the browned potatoes
show through as a border, and present at the table with a flourish.
Yields
6 servings