Slow-Smoked Pork Belly with Dirty Rice and Braised Collard Greens

Slow-Smoked Pork Belly with Dirty Rice and Braised Collard Greens

Fork-tender, smoky pork belly slowly cooked until deeply flavorful, served with rich, savory dirty rice and hearty, tender collard greens braised with bacon.

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Ingredients

Instructions

  1. Pat pork belly dry with paper towels. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, 1 tablespoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon cayenne pepper. Rub the seasoning mixture generously all over the pork belly, ensuring it gets into the scored areas. Cover and refrigerate for at least 4 hours, or preferably overnight.
  2. Preheat oven to 300 degrees Fahrenheit. Place the seasoned pork belly, skin-side up, on a rack in a roasting pan. Pour 1 cup low-sodium chicken broth into the bottom of the roasting pan. Cover tightly with foil.
  3. Roast for 3 hours. After 3 hours, remove foil. Increase oven temperature to 375 degrees Fahrenheit. Continue roasting for another 45-60 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 200-205 degrees Fahrenheit. The pork should be very tender. During the last 15 minutes, drizzle 1 tablespoon apple cider vinegar and 1 tablespoon Worcestershire sauce over the pork belly. Once done, remove from oven, cover loosely with foil, and let rest for 15-20 minutes before slicing.
  4. While the pork belly is roasting, prepare the dirty rice. In a large skillet or Dutch oven, heat 2 tablespoons vegetable oil over medium-high heat. Add 1 1/2 pounds ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain off any excess fat.
  5. Add 1 large diced yellow onion, 1 large diced green bell pepper, and 4 diced celery stalks to the skillet. Cook, stirring occasionally, until vegetables are softened, about 8-10 minutes. Add 6 cloves minced garlic and cook for another 1 minute until fragrant.
  6. Stir in 1 1/2 cups uncooked long grain white rice, 3 cups chicken broth, 1 teaspoon dried thyme, and 1/2 teaspoon cayenne pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all liquid is absorbed and rice is tender. Fluff with a fork. Keep warm.
  7. For the collard greens, in a large pot or Dutch oven, cook 6 slices diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon fat in the pot.
  8. Add 1 finely diced yellow onion to the bacon fat in the pot and cook until softened, about 5-7 minutes. Add 4 cloves minced garlic and cook for 1 minute more.
  9. Stir in the 2 pounds chopped collard greens, 2 cups low-sodium chicken broth, 1/4 cup apple cider vinegar, and 1 teaspoon red pepper flakes (if using). Bring to a simmer, then reduce heat to low, cover, and cook for 1 to 1.5 hours, or until greens are very tender. Stir occasionally.
  10. To serve, slice the rested pork belly into thick pieces. Serve alongside generous portions of dirty rice and braised collard greens. Garnish with chopped green onions (if using) and the crispy bacon pieces.

Notes

Crispy pork belly skin requires attention; ensure your oven is hot enough after initial roasting to achieve crackling. The collard greens benefit greatly from a long simmer to become truly tender and flavorful.

Nutrition (per serving)