Pork Belly with Buckwheat Spaetzle and Collards
Chefs love pork belly because it's inexpensive yet tastes luxurious. Joseph Lenn, a chef at Blackberry Farm, cures it overnight in salt and sugar to add flavor, then braises it until it's meltingly tender.
Chef Tip To brown spaetzle, dry it well after boiling.
Plus: F&W's Pork Cooking Guide
Plus: More Pork Recipes