Pork Belly Recipe

Prepare the Pork Belly

Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.

Season the Pork Belly

Rub salt, black pepper, garlic powder, and onion powder all over the pork belly. Drizzle with olive oil.

Roast the Pork Belly

Place the pork belly on a roasting rack in a baking dish and roast in the preheated oven for about 2.5 to 3 hours, or until tender.

Crisp the Skin

Increase the oven temperature to 450°F (230°C) and roast for an additional 30 minutes until the skin is crispy.

Prepare Sweet Potatoes

Peel and cut sweet potatoes into 1-inch cubes.

Boil Sweet Potatoes

Place sweet potatoes in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.

Mash Sweet Potatoes

Drain the sweet potatoes and return them to the pot. Add butter, brown sugar, and cinnamon. Mash until smooth and creamy.

Prepare Collard Greens

Wash collard greens thoroughly and remove tough stems. Chop the leaves into bite-sized pieces.

Sauté Collard Greens

In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1 minute.

Cook Collard Greens

Add collard greens and chicken broth. Cover and cook for about 20-25 minutes until the greens are tender.

Combine Ingredients

In a saucepan, combine apple cider vinegar, sugar, and apple juice.

Cook the Gastrique

Bring to a simmer over medium heat and cook until it reduces by half and becomes syrupy, about 10-15 minutes.

Finish the Gastrique

Add a pinch of salt and stir well. Remove from heat and let cool slightly.

Prepare Pecans

In a skillet, melt butter over medium heat. Add pecans and toast them lightly for 2-3 minutes.

Candy the Pecans

Add brown sugar and a pinch of salt. Stir continuously until the sugar melts and coats the pecans, about 5 minutes.

Cool the Pecans

Transfer the candied pecans to a parchment-lined baking sheet to cool completely.