Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern. In a bowl, mix together brown sugar, paprika, smoked paprika, garlic powder, onion powder, black pepper, and salt to create a rub. Rub this mixture all over the pork belly, making sure to get it into the scored skin. Drizzle apple cider vinegar over the top.

Roast the Pork Belly

Place the pork belly on a roasting pan, skin-side up. Roast in the preheated oven for about 2.5 to 3 hours or until the meat is tender and the skin is crispy. For extra crispiness, increase the oven temperature to 450°F (230°C) for the last 15-20 minutes.

Collard Greens Preparation

Cook the Collard Greens

In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the collard greens and stir to coat with the oil. Pour in chicken broth and add red pepper flakes, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 30 minutes or until the greens are tender.

Serving

Serve

Slice the crispy pork belly and serve alongside a generous portion of hellacious collard greens.