Ingredients:

  • 3 lbs (1.36 kg) Pork Shoulder (Boneless, cubed)
  • 1 lb (453g) Dried Black-Eyed Peas (Soaked overnight)
  • 1 tbsp (15ml) Vegetable oil
  • 2 tsp (10g) Smoked Paprika
  • 1 Large Onion, diced
  • 4 cups (946ml) Chicken or Vegetable stock
  • 2 large bunches (approx. 1kg) Collard Greens or Kale (Ribs removed, chopped)
  • 3 cloves Garlic, minced
  • 2 tbsp (30ml) Apple Cider Vinegar
  • 1 tsp (5g) Red pepper flakes
  • 1 lb (453g) Long Soba or Linguine noodles
  • 96 Green Grapes (12 per person)
  • 1 Round Cake or 8 Donuts

Instructions:

  1. Season the cubed pork shoulder. Heat vegetable oil in a skillet over medium-high heat and sear the pork until golden brown on all sides to trigger the Maillard reaction. Transfer the seared pork to a 6-quart slow cooker or heavy Dutch oven.
  2. Add the soaked black-eyed peas, diced onions, smoked paprika, and stock to the pork. Cover and cook on the low setting for 6 hours until the pork is fork-tender and the peas are soft but intact.
  3. In the final 45 minutes of cooking, sauté the minced garlic and red pepper flakes in a large skillet. Add the chopped collard greens in batches, tossing until wilted. Deglaze with apple cider vinegar and a splash of the pork braising liquid; simmer until tender.
  4. Boil the long soba or linguine noodles in salted water until al dente. Do not break the noodles, as their length represents longevity. Drain and set aside.
  5. Assemble the dish by placing a bed of greens on a plate, topped with the pork and black-eyed pea mixture. Serve the long noodles on the side. Conclude the meal with 12 green grapes and a portion of round cake or a donut to symbolize the circle of life.