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Braised Pork Belly with Collard Greens

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Braised Pork Belly with Collard Greens

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Ingredients

1/2 Cup Dark Brown Sugar
1/4 Cup Kosher Salt
2 Tsp. Fresh Ground Black Pepper
31/2 pounds Pork Belly skinned and cut into 6 pieces
3 Tbs. Canola Oil
2 Cups Yellow Onion (Diced)
1/2 Cup Carrots Chopped
1/2 Cup Celery Stalks Chopped
2 Cloves Garlic Minced
1 Tsp. Fennel Seed Crushed
1/2 Tsp. Red Pepper Crushed
2 Cups Chicken Broth
1 Cup Apple Cider
11/2 Pounds Collard Greens Sliced
2 Tbs. White Vinegar

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Ingredients

Description

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Directions

1
Done

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.

2
Done

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).

3
Done

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.

4
Done

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.

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