YIELD: Makes 4 servings
For Pork Hock:
2 lb. – pork hock
4 T – Cajun seasoning
1 lb. – dark mire poix
1 cup – honey
2 cups – dark chicken stock
1 – cinnamon stick
For Corn Chowder:
8 oz. – Vidalia onion
8 oz. – heavy cream
16 oz. – chicken broth
1 T – rosemary
1 lb. – Yukon gold potato, diced
1 lb. – kernel corn
6 oz. – red bell pepper, chopped
1 oz. – pea tendrils, seasoned with ¼ teaspoon smoked paprika
Score pork hocks and season with Cajun seasoning and salt, to taste. Place pork in braising pan with lid and add mire poix, then add 1/2 the amount of honey, chicken stock and cinnamon stick. Bring to a simmer and place in 350-degree oven for 3 hours.
In a medium pot, sweat onions until translucent. Add cream, chicken broth, rosemary and potatoes. Add 1/2 the amount of corn and red peppers. Cook until potatoes are soft.
Scoop out 1/2 of chowder mix and set aside, puree remaining chowder and then re-add reserved chowder. Add salt and chili flakes to taste.
Pull pork hock meat away from the bone and chop into fork friendly pieces. With remaining honey and 1 cup of pan stock, glaze pork pieces in a hot sauté pan. Add remaining peppers and corn to chowder and simmer for five minutes.
Ladle 6 oz of chowder into a large soup bowl, and top with ¼ oz seasoned pea tendrils and the honey glazed pork hock.