Pork Belly Collards Recipe

Season pork

Pat the pork belly cubes dry with paper towels. Season evenly with 1 tsp salt and 1 tsp black pepper.

Render and brown

Heat 1 tbs vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add the pork belly pieces in a single layer (work in batches if needed) and cook 6–8 minutes, stirring occasionally, until the pieces are browned and some fat has rendered. Use a slotted spoon to transfer browned pork to a plate, leaving rendered fat in the pan.

Sauté aromatics

Reduce heat to medium. Add the diced onion to the pork fat in the pan and cook 4–5 minutes until softened and translucent, scraping up browned bits. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Add collards

Add the sliced collard greens to the pan with the onions and garlic in two or three additions, stirring to wilt each addition slightly so they fit in the pan.

Return pork and deglaze

Return the browned pork belly and any accumulated juices to the pan. Pour in 1 cup chicken stock and 2 tbs apple cider vinegar to deglaze, scraping up any browned bits from the bottom of the pan.

Season and simmer

Stir in 1 tsp granulated sugar, 1 tsp hot sauce (if using), and 1 tsp red pepper flakes (if using). Bring the mixture to a gentle simmer, then reduce heat to low. Cover partially and simmer 20–25 minutes, stirring occasionally, until collards are tender and pork is very tender. If the pan becomes dry, add up to 1/4 cup more stock or water.

Adjust seasoning

Taste and adjust seasoning with 1/2 tsp salt and 1/2 tsp black pepper (or to taste). If you prefer more tang, add up to 1 tbs additional apple cider vinegar.

Finish

Cook uncovered 2–3 minutes more to concentrate flavors and slightly thicken the cooking liquid. Remove from heat.

Transfer collards and pork belly to a serving dish. Drizzle with 1 tsp apple cider vinegar and sprinkle with 2 tbs crumbled bacon or pork cracklings if using. Serve hot.