Port and Tart Cherry Glazed Pork Belly with Braised Collard Greens • St. Francis Winery & Vineyards

Name: Port and Tart Cherry Glazed Pork Belly with Braised Collard Greens • St. Francis Winery & Vineyards
Ingredients: Pair with Cabernet Sauvignon; Place the quartered onion, celery, and fennel in the bottom of a braising dish.; Season the pork belly with salt and black pepper and place on top of the vegetables in the braising dish; cover with 2 cups of chicken stock and ½ cup of white wine.; Place a plate on top of the pork belly to keep it submerged.; Cover the dish tightly with foil and place in a preheated 325°F oven and cook for approximately 2 ½ to 3 hours or until the belly is fork-tender.; Remove the dish from the oven and allow it to cool. Place the pork in a container and cover with the braising liquid, place in the refrigerator to cool overnight.; Bring the Port to a boil and cook the alcohol out, careful this will flame up. Once flame subsides remove from heat and add the cherries; allow the cherries to steep for 5 minutes.; Strain the cherries and reserve both the cherries and Port for use later.; Remove the stems from the collard greens and rough chop the leaves, rinse in a colander, and shake dry.; Render the bacon in a sauté pan until browned but not crunchy, add the onions and cook until the onions are translucent; add the garlic and cook an additional minute.; Add the collard greens and the white wine, cook until the wine has evaporated, add the chicken stock, salt, and black pepper.; Cook covered over low heat until the greens are tender and dark green, reduce the liquid until almost dry, and add the butter, keep warm for use later.; Remove the pork belly from the braising liquid and pat dry with a paper towel. Cut the pork into 4 evenly sized pieces and score the top of each piece in a crosshatch pattern.; Remove the pork from the oven and place the pieces on a paper towel-lined holding platter, keep warm.; De-grease the sauté pan and return to the stove over high heat add the Port and reduce it by half.; Add the beef stock and reduce it by half again. Add the cherries and butter and reduce to a glaze.; Place the collard greens on the plates and top with a piece of pork belly. Spoon a little sauce and cherries on top of and around each piece of pork. Serve immediately.

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Ingredients

Pair with Cabernet Sauvignon
Place the quartered onion, celery, and fennel in the bottom of a braising dish.
Season the pork belly with salt and black pepper and place on top of the vegetables in the braising dish; cover with 2 cups of chicken stock and ½ cup of white wine.
Place a plate on top of the pork belly to keep it submerged.
Cover the dish tightly with foil and place in a preheated 325°F oven and cook for approximately 2 ½ to 3 hours or until the belly is fork-tender.
Remove the dish from the oven and allow it to cool. Place the pork in a container and cover with the braising liquid, place in the refrigerator to cool overnight.
Bring the Port to a boil and cook the alcohol out, careful this will flame up. Once flame subsides remove from heat and add the cherries; allow the cherries to steep for 5 minutes.
Strain the cherries and reserve both the cherries and Port for use later.
Remove the stems from the collard greens and rough chop the leaves, rinse in a colander, and shake dry.
Render the bacon in a sauté pan until browned but not crunchy, add the onions and cook until the onions are translucent; add the garlic and cook an additional minute.
Add the collard greens and the white wine, cook until the wine has evaporated, add the chicken stock, salt, and black pepper.
Cook covered over low heat until the greens are tender and dark green, reduce the liquid until almost dry, and add the butter, keep warm for use later.
Remove the pork belly from the braising liquid and pat dry with a paper towel. Cut the pork into 4 evenly sized pieces and score the top of each piece in a crosshatch pattern.
Remove the pork from the oven and place the pieces on a paper towel-lined holding platter, keep warm.
De-grease the sauté pan and return to the stove over high heat add the Port and reduce it by half.
Add the beef stock and reduce it by half again. Add the cherries and butter and reduce to a glaze.
Place the collard greens on the plates and top with a piece of pork belly. Spoon a little sauce and cherries on top of and around each piece of pork. Serve immediately.