Pork Belly With Buckwheat Spaetzle And Collards Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (160°C). Season the pork belly with salt and pepper.
• STEP 2.In a large ovenproof skillet, heat oil over medium-high heat. Sear the pork belly on all sides until browned.
• STEP 3.Remove the pork belly from the skillet and set aside. In the same skillet, add onions, carrots, and garlic. Cook until softened and fragrant.
• STEP 4.Return the pork belly to the skillet and add chicken broth, apple cider vinegar, thyme, and bay leaves. Cover the skillet and transfer to the oven.
• STEP 5.Bake for 2-3 hours, until the pork belly is tender and the flavors have melded together.
• STEP 6.While the pork belly is cooking, prepare the buckwheat spaetzle according to the package instructions.
• STEP 7.In a separate pan, sauté the collard greens with olive oil, garlic, and red pepper flakes until wilted.
• STEP 8.To serve, slice the pork belly and serve with the buckwheat spaetzle and sautéed collard greens.

Cooking Tips

• If you prefer crispy pork belly, you can sear it in a separate pan before transferring it to the oven.
• For extra flavor, marinate the pork belly in a mixture of soy sauce, honey, and garlic before cooking.
• If you can't find buckwheat spaetzle, you can substitute with regular spaetzle or egg noodles.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pork belly gently in the oven or on the stovetop to maintain its tenderness.
• Serve with a side of sautéed collard greens and buckwheat spaetzle for a complete meal.