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Collard Greens & Slow-Roasted Pork Belly

A masterclass in slow-braising and fat rendering. By heavily spicing and aggressively searing rich pork belly, this dish utilizes the rendered fat to slow-cook tough collard greens in chicken broth until syrupy, finished with a sharp balsamic reduction to slice through the richness.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Ingredients Method

Ingredients
  

The Spice Rub
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • 1 tablespoon coarse black pepper
The Protein
  • 1 1 ½-pound piece pork belly
The Harvest Greens & Braise
  • 1 medium white onion peeled and diced
  • 3 bunches collard greens thick stems removed, leaves rolled and roughly chopped
  • 3 to 4 cups low-sodium chicken broth or homemade stock
  • 2 tablespoons balsamic vinegar

Method
 

The Protein Sear
  1. In a small ceramic bowl, vigorously whisk together the onion powder, garlic powder, chili powder, kosher salt, and coarse black pepper to create a concentrated dry rub.
  2. Generously season both sides of the pork belly with the spice mixture, reserving exactly 1 tablespoon of the rub for the collard greens.
  3. Heat a heavy-bottomed Dutch oven over medium-high heat. Place the seasoned pork belly into the hot pot and sear aggressively until a dark, caramelized crust forms, about 5 minutes per side.
The Slow Roast
  1. Transfer the seared pork belly to a ceramic baking dish. Cover tightly with aluminum foil and roast in the oven at 275°F to 300°F for several hours (approximately 3 to 4 hours), until the meat is incredibly tender and easily falls apart when pulled with a fork.
The Aromatic Braise
  1. While the pork roasts, return to the Dutch oven containing the rendered pork fat on the stovetop. Add the diced white onion and cook over medium heat until softened and translucent, about 5 minutes.
  2. Add the chopped collard greens to the pot, stirring well to coat the tough leaves in the rendered fat and onions. Season with the reserved 1 tablespoon of spice rub.
  3. Pour in 2 cups of the chicken broth. Cover the pot with a tight-fitting lid and transfer it to the oven alongside the pork belly to braise.
The Balsamic Finish
  1. Continue slow-cooking the greens, adding more chicken broth 1 cup at a time as needed, until the collards are incredibly soft and the liquid reduces into a thick, syrupy potlikker.
  2. Just before serving, stir the 2 tablespoons of balsamic vinegar directly into the hot greens to provide a sharp, acidic counterpoint to the rich pork fat.
  3. Serve the tender collard greens immediately on a warm platter, topped with large, pull-apart pieces of the slow-roasted pork belly. Drizzle the residual pan juices heavily over the top.