Ingredients
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1/2 Cup Dark Brown Sugar
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1/4 Cup Kosher Salt
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2 Tsp. Fresh Ground Black Pepper
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31/2 pounds Pork Bellyskinned and cut into 6 pieces
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3 Tbs. Canola Oil
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2 Cups Yellow Onion (Diced)
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1/2 Cup CarrotsChopped
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1/2 Cup Celery StalksChopped
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2 Cloves GarlicMinced
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1 Tsp. Fennel SeedCrushed
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1/2 Tsp. Red PepperCrushed
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2 Cups Chicken Broth
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1 Cup Apple Cider
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11/2 Pounds Collard GreensSliced
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2 Tbs. White Vinegar
Description
Directions
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1
Done
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In a medium bowl, stir together brown sugar, salt, and pepper. Using a sharp knife, make 4 (1⁄4-inch) deep cuts into the fatty side of each piece of pork. Press sugar mixture onto both sides of pork. Place in a large resealable plastic bag; refrigerate 12 hours, turning occasionally. Remove pork from bag, shaking off excess sugar mixture. |
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2
Done
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Preheat oven to 300°. In a large Dutch oven, heat 2 tablespoons canola oil over medium-high heat. Add onion, carrot, and celery. Cook, stirring occasionally, until lightly browned, approximately 3 minutes. Add garlic, fennel seed, and red pepper; cook 1 minute. Stir in 1 cup broth and 1⁄2 cup apple cider. Remove from heat. Add pork, fat side up (keep fat above liquid; add remaining 1⁄2 cup cider, if space allows). |
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3
Done
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Bake, covered, until a knife can be easily inserted in the center of pork, approximately 2 hours. Remove pork from pan, reserving 1 cup braising liquid in pan. Add collards and remaining 1 cup broth to pan. Bring to a boil over medium-high heat. Reduce heat to medium-low. Cover, and cook until tender, approximately 25 minutes. Stir in vinegar. |
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4
Done
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In a large skillet, heat remaining 1 tablespoon canola oil over medium-high heat. Add pork, fat side down. Cook until lightly browned, approximately 30 seconds per side. Serve with collard greens. |
