INGREDIENTS [dry cure]

1 cup dark brown sugar

1 Tbsp allspice

2 tsp chili flakes

8 short ribs

2 carrots

2 sticks of celery

1 onion

1/2 cup hoisin sauce

1/2 cup oyster sauce

2 pcs star anise

6 cloves

1 stick cinnamon

1 Tbsp peppercorns

1/2 cup molasses

2 cups red white

1/2 cup brandy

1 gal chicken stock

1/4 cup blend oil

METHOD

Season the short ribs with salt and pepper. In a large bowl, roll the short ribs in the cure until nicely coated.

In a large pot, place oil over low to medium heat. Place short ribs in pot, making sure the temperature is lo w enough to avoid burning the sugar.

Add vegetables and sauté until brown. Deglaze pan with brandy. Add red wine to reduce to sec.

Add spice, herbs, hoisin sauce, oyster sauce, chicken stock. Bring to a boil. Pour hot stock over short ribs in a large pan. Make sure you completely cover the short ribs. Place in a 300°F oven for 3 1/2 to 4 hours.

INGREDIENTS [Collard greens]

1 qt collard greens

1 cup of shredded ham-hock meat

1 onion shredded and caramelized

1/2 cup ham-hock stock

1 Tbsp of chili flakes

1/2 Tbsp of olive oil

METHOD

In a thick bottom pan, heat the olive oil then add collard greens. Cook collard greens till wilted for about 1 to 2 minutes then add stock and chili flakes.

Cook for a further 2 to 3 minutes more on low heat. Finish with shredded ham-hock meat and caramelized onions.

Add salt and black pepper to taste. Serve hot immediately.