This dish has been taking its own sweet time getting to the table. It combines the results of our work on staining our five minute and fifteen second eggs, with ham hocks cooked sous vide and the dark horse of the dish, braised collard green sauce. The finishing element is black bean sprouts. The staining of the egg blends a marbled appearance with the flavor of harissa, which we used as the backbone of the staining solution. The hocks yielded gelatinous and decadent nuggets of fresh pork and the collard green sauce has the deeper flavor of smoked ham married to the sweet slow cooked greens. The black bean sprouts add a fresh, green note and textural contrast to the final dish.
