📝 About This Recipe
Potlikker is the soul of Southern coastal cooking, representing the highly concentrated, nutrient-rich broth left behind after simmering a mess of greens with smoked pork. This 'liquid gold' carries a smoky, salty, and slightly bitter profile that tells the story of resilience and deep-rooted culinary heritage. Served with a hunk of crusty cornbread for dipping, it is a comforting masterclass in extracting maximum flavor from humble ingredients.
🥗 Ingredients
The Flavor Base
- 1 large Smoked Ham Hock (high quality, deeply smoked)
- 4 ounces Hog Jowl or Thick-cut Bacon (diced)
- 1 large Yellow Onion (finely diced)
- 4 Garlic Cloves (smashed and minced)
- 6 cups Chicken Stock (low sodium to control saltiness)
- 2 cups Water
The Greens
- 2 large bunches Collard Greens (stemmed, washed thoroughly, and torn into 2-inch pieces)
- 1 bunch Mustard Greens (adds a peppery bite)
Seasonings and Brightness
- 2 tablespoons Apple Cider Vinegar (plus more for serving)
- 1 tablespoon Light Brown Sugar (to balance the bitterness)
- 1/2 teaspoon Red Pepper Flakes (adjust for desired heat)
- 1 teaspoon Black Pepper (freshly cracked)
- to taste Kosher Salt (be cautious as the pork is salty)
- 1 dash Hot Sauce (preferably a vinegar-based sauce like Tabasco or Crystal)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or stockpot over medium heat, add the diced hog jowl or bacon. Render the fat until the meat is crispy and golden brown.
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2
Add the diced yellow onion to the rendered fat. Sauté for 5-7 minutes until the onions are translucent and starting to caramelize at the edges.
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3
Stir in the minced garlic and red pepper flakes. Cook for just 60 seconds until fragrant, being careful not to burn the garlic.
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4
Place the smoked ham hock into the pot. Pour in the chicken stock and water, ensuring the hock is mostly submerged.
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5
Bring the liquid to a rolling boil, then immediately reduce the heat to low. Cover and simmer the hock for 45 minutes to begin extracting the gelatin and smoky flavor.
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6
While the broth simmers, prepare the greens. Ensure they are washed in at least three changes of water to remove any grit or sand. Remove the tough central ribs and tear the leaves into bite-sized pieces.
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7
Add the collard and mustard greens to the pot in batches. They will look like too many at first, but they will wilt down significantly as they hit the hot liquid.
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8
Stir in the apple cider vinegar, brown sugar, and black pepper. The vinegar is essential for breaking down the tough fibers of the greens.
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9
Cover the pot and simmer on low for 1 hour to 1 hour and 15 minutes. The greens should be very tender (not mushy) and the liquid should be dark and flavorful.
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10
Remove the ham hock from the pot. Let it cool slightly, then pull the meat off the bone, discard the fat/skin, and shred the meat back into the pot.
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11
Taste the potlikker. This is the most important step! Add salt only now, as the liquid has reduced and the salt from the pork has fully infused.
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12
Give it a final splash of hot sauce and a tiny bit more vinegar if it needs more 'zing' to cut through the richness.
💡 Chef's Tips
Always wash your greens multiple times; there is nothing worse than a gritty potlikker. If you don't eat pork, a smoked turkey wing or drumstick is an excellent substitute for the ham hock. Don't rush the simmer; the greens need time to release their nutrients and minerals into the broth. If the potlikker tastes too bitter, add a tiny pinch more brown sugar to balance the flavors. Save any leftover liquid! It can be used as a flavor-packed base for vegetable soups or for cooking rice.
🍽️ Serving Suggestions
Serve in deep bowls with a large wedge of hot, buttery skillet cornbread for soaking up the broth. Pair with fried catfish or a crispy pork chop for a complete Southern feast. Top with a spoonful of 'chow-chow' (Southern green tomato relish) for a bright, acidic crunch. Serve alongside a glass of sweet iced tea to balance the smoky and savory notes. Add a side of black-eyed peas for a traditional 'Lucky' New Year's meal.