Active Time
45 MIN
Total Time
3 HR
Yield
Serves : 4
© Quentin Bacon

How to Make It

Step 1    

In a shallow dish, mix the salt with the sugar; add the pork belly and coat with the mixture. Cover the pork and refrigerate overnight.

Step 2    

The next day, rinse the pork belly and pat dry. Preheat the oven to 300°. In an ovenproof skillet, heat the oil until shimmering. Add the pork and cook over moderate heat, turning once, until richly browned, 3 minutes per side. Add the broth, thyme, shallot, carrot and celery and bring to a boil. Cover and braise in the oven until the pork is tender, 2 hours. Transfer the pork to a plate, cover with foil and keep warm. Boil the cooking liquid until reduced by two-thirds, 15 minutes. Strain the liquid into a saucepan and skim off the fat.

Step 3    

In a bowl, combine the flours with the nutmeg, 1 teaspoon of salt and 1/2 teaspoon of pepper. In a medium bowl, whisk the eggs with the milk, then whisk the mixture into the flours. Cover the batter and let rest at room temperature for 30 minutes.

Step 4    

Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Carefully hold a colander with large holes over the boiling water. Gradually add the batter to the colander and press it through the holes with a spatula. Boil the spaetzle until tender, 1 minute. Using a slotted spoon, transfer the spaetzle to the ice water to cool completely, then drain on paper towels.

Step 5    

In a large nonstick skillet, melt the butter in the olive oil. Add the spaetzle and cook over high heat until browned on the bottom, 2 minutes. Stir and cook until browned all over, 1 minute longer. Season with salt and pepper and keep warm.

Step 6    

In a large, deep skillet, heat the olive oil. Add the garlic and onion and cook over moderate heat, stirring occasionally, until beginning to brown, about 7 minutes. Add the thyme and cook for 1 minute. Add the chicken broth and collards and bring to a boil. Cover and simmer over low heat, stirring occasionally, until the collards are tender, about 10 minutes. Season with salt and pepper.

Step 7    

Slice the pork lengthwise and transfer to plates. Spoon the greens and spaetzle alongside. Pour the reduced pork cooking liquid over the meat and serve.

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