Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1/4 cup kosher salt, 2 tablespoons packed light brown sugar, 1 tablespoon ground galangal, 1 tablespoon smoked paprika, 1 teaspoon freshly ground black pepper, and 1 teaspoon garlic powder in a small bowl to create the curing rub.

2. 2

   Rub the entire surface of the 2 pounds skin-on pork belly generously with the prepared curing mixture, ensuring full coverage, then place it in a large resealable bag or covered dish and refrigerate for 3 days, turning it once daily.

3. 3

   After curing, thoroughly rinse the 2 pounds pork belly under cold water to remove excess rub, pat it completely dry with paper towels, and preheat your oven to 300°F (150°C).

4. 4

   Sear the pork belly fat-side down in a heavy-bottomed pan over medium-high heat for 10 minutes until golden brown, then transfer it to a baking dish with 1/2 cup of water and roast for 2 hours, or until fork-tender.

5. 5

   Meanwhile, heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat, add 1/2 small diced yellow onion and 1 minced garlic clove, cooking for 5 minutes until softened, then add 1 pound chopped collard greens, 1/2 cup chicken broth, 2 tablespoons apple cider vinegar, and an optional pinch of red pepper flakes, cover, and simmer for 45 minutes until tender.

6. 6

   Bring 4 cups of water to a boil in a medium saucepan, slowly whisk in 1 cup stone-ground grits, reduce heat to low, cover, and cook for 25-30 minutes, stirring occasionally until creamy and thick, then stir in 4 tablespoons unsalted butter, 1/2 cup heavy cream, and 1/2 teaspoon salt.

7. 7

   Slice the cured pork belly into thick pieces and serve immediately over the warm creamy stone-ground grits alongside the savory cider-braised collard greens for a hearty American dinner.