- Kudzu leaves
- Grocery bag
- 3 pounds bone-in pork, like Boston butt
- 1 onion, diced
- 1 cup Carolina Gold Rice
- 1 cup water or stock
- 1 small bell pepper, diced
- ½ tablespoon allspice
- 1 tablespoon salt
- ½ tablespoon freshly ground black pepper
- 1 tablespoon fresh thyme
- Plastic wrap and aluminum foil
Find a long time southern friend or neighbor to verify that you are picking kudzu, and don’t pick along the roadside where herbicides might have been sprayed. Source out some tender, young kudzu leaves, and fill a bag full. As with most greens you will need way more than you think.
Trim the stems off of the leaves and wash greens in a sink full of cold water. Remove the greens. (If you drain them in the same sink you will just be putting the dirt back into the greens.) Wilt the greens by blanching in boiling water or microwaving for a minute. Drain and set aside.
Debone and mince or grind the pork.
Preheat the over to 350°.
Render some of the pork fat in a sauté pan. Caramelize the onion in the drippings. Add rice and continue to cook until the rice starts to become aromatic. Add the water, bell pepper, allspice, salt and black pepper. Remove from the heat and cool.
Add the pork and thyme to the rice mixture, mixing well. Fill each kudzu leaf with a couple tablespoons of rice and fold like an eggroll, cabbage roll or grape leaf, tucking in ends as you go.
Place the kudzu rolls in a roasting pan with the pork trimmings. Wrap with plastic wrap and then foil. Bake for 45 minutes to 1 hour.