Za'atar-Rubbed Pork Trotters with Fusilli Pasta and Collard Greens
- Collard greens1 bunch48 kcal
- Cooking spray42 ml371 kcal
- Curry leaf1 bunch31 kcal
- Fusilli pasta207 g768 kcal
- Gochugaru (Korean chili flakes)6 g19 kcal
- Italian dressing168 ml403 kcal
- Jerusalem artichoke207 g151 kcal
- Kaffir lime leaf1 bunch16 kcal
- Pork trotters294 g623 kcal
- Sea salt6 g0 kcal
- Sweet potato3 piece335 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender pork trotters paired with collard greens, sweet potato and jerusalem artichoke and fusilli pasta, finished with curry leaf and kaffir lime leaf and a hit of gochugaru (Korean chili flakes). 1. Pat the pork trotters dry and season with sea salt, gochugaru (Korean chili flakes). 2. Heat cooking spray in a heavy pan and braise the pork trotters until it develops a deep golden crust, about 16 minutes. 3. Add collard greens, sweet potato and jerusalem artichoke to the pan and cook until just tender, stirring in curry leaf and kaffir lime leaf for fragrance. 4. Cook the fusilli pasta separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of italian dressing before serving hot.