Primary Ingredients
1 pound pork belly, skin removed
1 onion, peeled and quartered
1 stick celery cut in half
1 head fennel, quartered
2 ½ cups chicken stock
1 tablespoon olive oil
1 bunch collard greens
2 ounces bacon, diced small
½ of a yellow onion, diced small
½ teaspoon garlic minced
2 tablespoons butter
1 cup dry white wine
3 tablespoons tart dried cherries
1 cup Port
¼ cup beef stock
Primary Technique
- Place the quartered onion, celery, and fennel in the bottom of a braising dish.
- Season the pork belly with salt and black pepper and place on top of the vegetables in the braising dish; cover with 2 cups of chicken stock and ½ cup of white wine.
- Place a plate on top of the pork belly to keep it submerged.
- Cover the dish tightly with foil and place in a preheated 325°F oven and cook for approximately 2 ½ to 3 hours or until the belly is fork-tender.
- Remove the dish from the oven and allow it to cool. Place the pork in a container and cover with the braising liquid, place in the refrigerator to cool overnight.
- Bring the Port to a boil and cook the alcohol out, careful this will flame up. Once flame subsides remove from heat and add the cherries; allow the cherries to steep for 5 minutes.
- Strain the cherries and reserve both the cherries and Port for use later.
- Remove the stems from the collard greens and rough chop the leaves, rinse in a colander, and shake dry.
- Render the bacon in a sauté pan until browned but not crunchy, add the onions and cook until the onions are translucent; add the garlic and cook an additional minute.
- Add the collard greens and the white wine, cook until the wine has evaporated, add the chicken stock, salt, and black pepper.
- Cook covered over low heat until the greens are tender and dark green, reduce the liquid until almost dry, and add the butter, keep warm for use later.
- Remove the pork belly from the braising liquid and pat dry with a paper towel. Cut the pork into 4 evenly sized pieces and score the top of each piece in a crosshatch pattern.
- Heat a sauté pan over medium-high heat and add the olive oil. Sear the pork pieces fat side down until golden brown, turn over and place in a preheated 350°F oven until heated through about 7-10 minutes.
- Remove the pork from the oven and place the pieces on a paper towel-lined holding platter, keep warm.
- De-grease the sauté pan and return to the stove over high heat add the Port and reduce it by half.
- Add the beef stock and reduce it by half again. Add the cherries and butter and reduce to a glaze.
- Place the collard greens on the plates and top with a piece of pork belly. Spoon a little sauce and cherries on top of and around each piece of pork. Serve immediately.
