Ingredients & Substitutes

Instructions

1. 1

   Mix 0.5 cup kosher salt, 0.25 cup brown sugar, 1 tablespoon black peppercorns, and 1 teaspoon pink curing salt thoroughly.

2. 2

   Rub the curing mixture evenly over 2 pounds of skin-on pork belly, place it in a large zip-top bag, and refrigerate for 7 days, turning the bag daily to redistribute the cure.

3. 3

   After 7 days, remove the pork belly from the bag, rinse it thoroughly under cold water to remove all excess cure, and pat it completely dry with paper towels; then, place the pork belly on a wire rack set over a baking sheet and refrigerate uncovered for 24 hours to air dry.

4. 4

   Preheat the oven to 300°F (150°C), add 2 cups chicken broth, 0.5 cup apple cider vinegar, and 2 sprigs fresh thyme to a large Dutch oven or oven-safe pot, bring the liquid to a simmer, then carefully add the dried pork belly, skin-side up.

5. 5

   Cover the Dutch oven tightly and braise in the preheated oven for 3 hours, or until the pork belly is fork-tender, then remove the pork belly and let it cool slightly while you strain and reserve 1 cup of the braising liquid.

6. 6

   Prepare the glaze by combining 0.25 cup maple syrup, 2 tablespoons bourbon, and 1 tablespoon Dijon mustard in a small saucepan, bringing it to a gentle simmer over medium heat and cooking until slightly thickened, about 5 minutes; score the skin of the cooled pork belly in a crosshatch pattern, then brush generously with the glaze before searing the pork belly skin-side down in a large cast-iron skillet over medium-high heat for 5-7 minutes until crispy and golden brown.

7. 7

   While the pork belly sears, sauté 1 small chopped yellow onion and 2 minced garlic cloves in 2 tablespoons bacon fat in the same Dutch oven until softened, then add 2 pounds chopped collard greens, 0.5 cup reserved braising liquid, 0.25 cup apple cider vinegar, 1 teaspoon red pepper flakes, and 0.5 teaspoon salt, and simmer covered for 45-60 minutes until tender.

8. 8

   Concurrently, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat, add 2 cups cubed sweet potatoes, 1 diced red bell pepper, and 0.5 diced onion, cooking, stirring occasionally, for 15-20 minutes until the sweet potatoes are tender and lightly caramelized, then season with 0.5 teaspoon salt and 0.25 teaspoon black pepper; slice the crispy cured pork belly into thick pieces and serve immediately over a bed of the braised collard greens and sweet potato hash, garnished with 1 tablespoon fresh chopped parsley if desired.