Potlikker Noodles with Mustard Greens

Heat oil in a large saucepan over medium-highheat.

Add ham hock and cook,turning occasionally, until browned, about8 minutes. Reduce heat to medium.

Addonion, garlic, and bay leaves; cook, stirringoccasionally, until onion is beginning tobrown, about 5 minutes.

Add vinegar and stir, scrapingup any browned bits. Stir in hot sauce andsugar.

Add broth and reserved mustardgreen stems and bring to a boil. Reduceheat and simmer until liquid is reduced to2 cups, 1–2 hours. Set a sieve over a largebowl or measuring cup. Strain potlikkerinto bowl. Pick and reserve the meat fromthe ham hock to add to the noodles later,if desired. Discard skin, bone, and remainingsolids in sieve. Set potlikker aside.DO AHEAD: Potlikker and ham can be made2 days ahead. Chill separately until cold;cover and keep chilled.

Cook noodles in a large pot of boilingsalted water, stirring occasionally, untilal dente.

Drain and set aside.

Meanwhile, heat a large pot overmedium heat.

Add bacon and cook, stirringoccasionally, until crispy.

Add shallots andreserved picked meat, if using; cook,stirring occasionally, until shallots are soft,4–5 minutes.

Pour off any excess fat in pan.Increase heat to medium-high; add greensand cook, stirring constantly, until wilted.

Add potlikker, scraping up browned bitswith a wooden spoon, and bring to a boil.

Add noodles; toss to coat, and heat through.Season to taste with salt and pepper.

Transfer noodle mixture to serving bowlsand sprinkle with Pecorino.