Poach sweetbreads: fill a pot to cover sweetbreads and add one tablespoon salt. Bring the water to a boil, reduce to a simmer, gently add sweetbreads and simmer for 10 minutes. Remove to an ice bath and chill completely.

Remove as much of the membrane as you can, or until it approaches desired size. Put sweetbreads on a towel-lined plate. Place weighted plate on top and return to fridge for at least a few hours or overnight.

Cut the sweetbreads into four equal portions.

In a pan on medium heat, render the bacon grease. Meanwhile, preheat oven to 350F.

Season the sweetbreads with salt and dredge in flour.

When the bacon is done, remove bacon, leaving grease in the pan. It should be about ¼” deep. Add more lard to pan if necessary. Allow the fat to get hot over high heat, then reduce temperature to medium-high heat and add the sweetbreads. Saute for 3 minutes on each side until they are beautifully browned.

Place the pan in your preheated oven for 15 minutes, turning the sweetbreads midway through.

Meanwhile, prepare your greens. Add a dollop of lard and minced shallot and cook for a minute or two. Then, add bok choi stems and cook until softened, about 4 minutes. Add leaves and cook until wilted, another minute or so, seasoning with salt and pepper. Return bacon to greens and mix well.

Divide the bacon-greens mixture to four plates. Drizzle each with ½ teaspoon of balsamic vinegar and top with a sweetbread. Serve immediately.