Port and Tart Cherry Glazed Pork Belly with Braised Collard Greens • St. Francis Winery & Vineyards
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Cooking tools:
- Braising dish
- Fine-mesh sieve
- Saute pan
- Saucepan
- Chef's knife
- Cutting board
- Oven
- Stove
- Aluminum foil
- Paper towel
- Colander
- Measuring cup
- Measuring spoon
- Refrigerator
- Airtight container
- Plate
- Serving platter
Ingredients
- 1 pound pork belly, skin removed
- 1 onion, peeled and quartered
- 1 stick celery cut in half
- 1 head fennel, quartered
- 2 ½ cups chicken stock
- 1 tablespoon olive oil
- 1 bunch collard greens
- 2 ounces bacon, diced small
- ½ of a yellow onion, diced small
- ½ teaspoon garlic minced
- 2 tablespoons butter
- 1 cup dry white wine
- 3 tablespoons tart dried cherries
- 1 cup Port
- ¼ cup beef stock
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