Coppa Collar, Charred Brussels Sprouts And Fried Quinoa Bowl

• 3 pounds pork collar
• 2 sprigs rosemary
• 1 orange zest and juiced
• 2 tablespoons red pepper flakes
• kosher salt As needed
• black pepper As needed, freshly ground
• 2 quarts quinoa
• 2 quarts chicken stock
• canola oil As needed
• 2 lime zest
• 1/2 cup rice vinegar
• 1/2 cup fish sauce
• 1/4 cup sambal chile paste
• 5 pounds brussels sprouts halved lengthwise and roasted
• mint As needed, picked
• 1 1/4 pounds fennel sliced, fronds reserved

1. 1. Rub collar with rosemary, orange zest and juice, red pepper flakes, salt and pepper. Place in vacuum-sealed bag and sous vide in circulator overnight at 140u0b0F.
2. 2. Cover and bake quinoa and stock in a hotel pan at 350u0b0F for a half hour.
3. 3. Make vinaigrette with the lime, vinegar, fish sauce and sambal.
4. 4. Fry quinoa in canola oil on low until golden brown, about twenty minutes.
5. 5. Toss roasted Brussels sprouts with herbs, quinoa, vinaigrette, and fennel.
6. 6. Combine quinoa mix with pork and serve.

pork collar, rosemary, orange zest, red pepper, kosher salt, black pepper, quinoa, chicken stock, canola oil, lime zest, rice vinegar, fish sauce, sambal chile paste, brussels sprouts, mint, fennel

Taken from www.yummly.com/recipe/Coppa-Collar_-Charred-Brussels-Sprouts-and-Fried-Quinoa-Bowl-2255103 (may not work)