Za'atar-Rubbed Pork Trotters with Fusilli Pasta and Collard Greens

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.