Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Sear 2 pounds of pork belly cubes in 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until browned on all sides, about 8-10 minutes.

2. 2

   Remove the browned pork belly and set aside, then add 1 large chopped onion to the pot, sautéing until softened, about 5-7 minutes.

3. 3

   Stir in 4 minced garlic cloves, 1 tablespoon of smoked paprika, and 1 teaspoon of cayenne pepper (if using), cooking for 1 minute until fragrant.

4. 4

   Return the pork belly to the pot and add 4 cups of chicken broth, 1/2 cup of apple cider vinegar, 1/4 cup of packed brown sugar, 2 tablespoons of Dijon mustard, and 1 tablespoon of hot sauce, bringing the mixture to a simmer.

5. 5

   Add 1.5 pounds of chopped collard greens to the pot, stirring well to combine, then cover and reduce the heat to low, simmering for 2 hours or until the pork belly is tender and easily shredded.

6. 6

   Remove the lid, season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, and continue to simmer uncovered for an additional 20-30 minutes, allowing the sauce to thicken slightly.