Preheat your smoker to 225°F (107°C). Rub the pork belly with salt, black pepper, and smoked paprika. Let it sit at room temperature for about 30 minutes.

Smoking the Pork Belly

Place the pork belly in the smoker and smoke for about 4-5 hours until the internal temperature reaches 190°F (88°C).

Preparing the Roasted Beetroot

Wrap the beetroot in aluminum foil and roast in the oven at 400°F (200°C) for about 45 minutes or until tender. Once done, peel and slice.

Making Gooseberry Mostarda

In a saucepan, combine gooseberries, sugar, and apple cider vinegar. Cook over medium heat until the gooseberries burst and the mixture thickens, about 10-15 minutes. Let it cool.

Cooking the Braised Greens

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until fragrant. Add collard greens and chicken broth, cover, and simmer for 30 minutes until tender.

Plating the Dish

Slice the smoked pork belly and serve it alongside the roasted beetroot and braised greens. Drizzle with gooseberry mostarda before serving.