Pork Belly with Buckwheat Spaetzle and Collards

Pork Belly with Buckwheat Spaetzle and Collards
Pork Belly with Buckwheat Spaetzle and Collards might be just the Southern recipe you are searching for. This recipe covers 39% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 28g of protein, 91g of fat, and a total of 1123 calories. This recipe serves 4. Head to the store and pick up onion, pork belly, olive oil, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

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.
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2
The next day, rinse the pork belly and pat dry. Preheat the oven to 30
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3
In an ovenproof skillet, heat the oil until shimmering.
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4
Add the pork and cook over moderate heat, turning once, until richly browned, 3 minutes per side.
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5
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.
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6
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.
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7
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.
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8
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.
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9
In a large nonstick skillet, melt the butter in the olive oil.
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10
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.
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11
In a large, deep skillet, heat the olive oil.
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12
Add the garlic and onion and cook over moderate heat, stirring occasionally, until beginning to brown, about 7 minutes.
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13
Add the thyme and cook for 1 minute.
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14
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.
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15
Slice the pork lengthwise and transfer to plates. Spoon the greens and spaetzle alongside.
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16
Pour the reduced pork cooking liquid over the meat and serve.
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Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Forge Cellars Classique Riesling with a 4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.
Forge Cellars Classique Riesling
Forge Cellars Classique Riesling
#31 Wine Spectator Top 100 of 2017 Forge Cellars' most important wine aims to reveal the true nature of the vintage and to explore the terroir of east SenecaLake. Fermentation takes place with indigenous yeasts in neutral French barriques (65%) and the remaining in stainless steel. With this level of ripeness, fermentations continued into late spring in order to finish bone dry.Quince, lemon, fennel and slatemingle with marzipan and white chocolate, supported by precise acidity.
DifficultyExpert
Ready In3 hrs
Servings4
Health Score30
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