Homeskillet Recipe
Greens, bacon vinaigrette, slow braised pork, Dijon roasted potatoes, cabbage, red bell pepper, onion, fried eggs, sweet & spicy sauce
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Ingredients
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Greens
Bacon Vinaigrette
Slow Braised Pork
Dijon Roasted Potatoes
Vegetables
Fried Eggs
Sweet & Spicy Sauce
Method
Preparation of Ingredients
- 1
Prepare the Pork
Season the pork shoulder with salt and black pepper. Place it in a slow cooker with chicken broth, garlic cloves, chopped onion, thyme, and bay leaves. Cook on low for 8 hours or until tender.
- 2
Prepare the Potatoes
Preheat the oven to 400°F (200°C). In a bowl, toss baby potatoes with Dijon mustard, olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes or until golden brown.
- 3
Prepare the Vegetables
Chop the cabbage and red bell pepper. Slice the onion. Set aside.
- 4
Make the Bacon Vinaigrette
Cook the bacon slices in a skillet until crispy. Remove and crumble. In the same skillet, add apple cider vinegar, olive oil, Dijon mustard, honey, salt, and black pepper. Whisk to combine and add crumbled bacon back in.
- 5
Prepare the Greens
Wash and dry the kale and spinach. Tear into bite-sized pieces.
Cooking
- 6
Cook the Vegetables
In a large skillet, sauté the chopped onion in a little olive oil until translucent. Add the cabbage and red bell pepper. Cook for about 5-7 minutes until softened.
- 7
Fry the Eggs
In a non-stick frying pan, melt butter over medium heat. Crack the eggs into the pan and cook to your desired doneness (sunny side up or over-easy).
Assembly
- 8
Combine and Serve
In a large serving dish, layer the sautéed vegetables, followed by the greens. Shred the slow-braised pork and place on top. Add the roasted potatoes and drizzle with bacon vinaigrette. Top with fried eggs and finish with sweet & spicy sauce.