Name: crispy pork belly, pork infused braised collard greens, and spicy rhubarb compote
Total time: 50 min
Yield: serves 4
Ingredients: 2 lb piece pork belly; 8-12 collard greens, stems removed, rough chop into 1 inch chunks; salt and freshly ground pepper; 1 teaspoon Quick Cure Bacon Rub, (optional) we had some left over; 1 tablespoon brown sugar, for seasoning pork belly; Mustard green flowers, for a garnish, if you have them; 2 medium carrots, medium chop; 1 stalk celery, medium chop; 1 Vidalia onion, medium chop; 2 cloves garlic, smashed and small chop; 1 stalk rhubarb, split in half lengthwise, chopped into half moons on the bias; 1 inch piece of ginger, peeled and finely chopped; ½ a shallot, thin half moon slices; 1 Fresno chile, stemmed, seeded and small chop; 1 tablespoon Concord grape vinegar, substitute with apple cider vinegar; 2 tablespoons pomegranate molasses, substitute with maple syrup or honey; juice of ½ a lemon; olive oil, as needed; 2-3 tablespoon brown sugar; salt and freshly ground pepper

Description

Pork infused collards? Yep, that just happened. This luscious pork belly is seared; then cooked low and slow using a grill extender so the braised collard greens below can soak up every drop of the pork’s liquid gold. Then it’s carved into bite-size cubes, crisped up in a hot pan and topped with spicy simmered rhubarb compote.

Scale

Ingredients

2 lb piece pork belly
8–12 collard greens, stems removed, rough chop into 1 inch chunks
salt and freshly ground pepper
1 teaspoon Quick Cure Bacon Rub, (optional) we had some left over
1 tablespoon brown sugar, for seasoning pork belly
Mustard green flowers, for a garnish, if you have them

For the Mirepoix:

2 medium carrots, medium chop
1 stalk celery, medium chop
1 Vidalia onion, medium chop
2 cloves garlic, smashed and small chop

For the Rhubarb Compote

1 stalk rhubarb, split in half lengthwise, chopped into half moons on the bias
1 inch piece of ginger, peeled and finely chopped
½ a shallot, thin half moon slices
1 Fresno chile, stemmed, seeded and small chop
1 tablespoon Concord grape vinegar, substitute with apple cider vinegar
2 tablespoons pomegranate molasses, substitute with maple syrup or honey
juice of ½ a lemon
olive oil, as needed
2–3 tablespoon brown sugar
salt and freshly ground pepper

Instructions

Preheat grill and cast iron pan to medium-high. Add mirepoix plus garlic to the cast iron, season with salt, pepper, and a pinch of bacon cure dry rub. Sweat the veggies for about 6-7 minutes, stir in the collard greens.
Sear the pork belly: Score the fat cap in a crosshatch pattern, season both sides with salt, pepper and brown sugar. Sear sides of the pork on the grill, starting with the fat side down, 6-7 minutes. If you get flare ups, don’t panic just remove pork from the heat.
Slow cook pork belly over collards: Using a grill extender, place the pork above the cast iron pan containing the collards to catch the drippings. Close lid and cook for 35-45 minutes, stirring greens and rotating pork occasionally.
Spicy Rhubarb Compote: Preheat a pan to medium-high. Toss rhubarb in a bowl with olive oil, salt, pepper and brown sugar. Coat the hot pan with olive oil followed by the rhubarb and sauté for a few minutes then add ginger and shallots. Sauté for another 4-5 minutes, or until rhubarb has softened and has a bit of color. Stir in the Concord grape vinegar, pomegranate molasses, Fresno chile and lemon juice, keep warm.
Crisp up pork: Remove the cooked collards from the cast iron, set aside and keep warm. Return the cast iron back to medium-high heat. Cut the cooked pork belly into roughly 1 inch cubes, season with salt and pepper and crisp up all sides in the cast iron, about 5 minutes.
Plate the dish: Start with a bed of the collard greens, arrange the crispy pork bites on top and around the plate, followed by a touch of salt. Finish with the rhubarb sauce and garnish with mustard green flowers if you have them.

Method: grill, braise

Keywords: pork belly, rhubarb, collard greens