Pork Belly With Buckwheat Spaetzle And Collards Recipe

Recipe By Slurrp

Pork Belly With Buckwheat Spaetzle And Collards is a hearty and comforting dish that combines tender pork belly, homemade buckwheat spaetzle, and sautéed collard greens. The pork belly is slow-cooked until it becomes melt-in-your-mouth tender, while the buckwheat spaetzle adds a nutty flavor and chewy texture. The sautéed collard greens provide a fresh and slightly bitter contrast to the richness of the pork belly. This dish is perfect for a cozy dinner on a cold evening.

4.7
11 Rating -
Rate
Non Vegdiet
3hr total
3hr total
Pork Belly With Buckwheat Spaetzle And Collards
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ingredients serve

Ingredients for Pork Belly With Buckwheat Spaetzle And Collards Recipe

  • 1/2 pound Pork Belly
  • As required Salt And Pepper To Taste
  • 1/2 tablespoon Vegetable Oil
  • 1/4 Onion, Chopped
  • 1/2 Carrots, Chopped
  • 1 cloves Cloves Garlic, Minced
  • 1/2 cup Chicken Broth
  • 0.06 cup Apple Cider Vinegar
  • 1/2 sprig Fresh Thyme
  • 1/2 Bay Leaves
  • 1/4 Package Buckwheat Spaetzle
  • 1/4 bunch Collard Greens, Stems Removed And Leaves Chopped
  • 1/2 tablespoon Olive Oil
  • 1/2 cloves Cloves Garlic, Minced
  • 0.13 teaspoon Red Pepper Flakes

Directions: Pork Belly With Buckwheat Spaetzle And Collards Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 325°F (160°C). Season the pork belly with salt and pepper.
  • STEP 2.In a large ovenproof skillet, heat oil over medium-high heat. Sear the pork belly on all sides until browned.
  • STEP 3.Remove the pork belly from the skillet and set aside. In the same skillet, add onions, carrots, and garlic. Cook until softened and fragrant.
  • STEP 4.Return the pork belly to the skillet and add chicken broth, apple cider vinegar, thyme, and bay leaves. Cover the skillet and transfer to the oven.
  • STEP 5.Bake for 2-3 hours, until the pork belly is tender and the flavors have melded together.
  • STEP 6.While the pork belly is cooking, prepare the buckwheat spaetzle according to the package instructions.
  • STEP 7.In a separate pan, sauté the collard greens with olive oil, garlic, and red pepper flakes until wilted.
  • STEP 8.To serve, slice the pork belly and serve with the buckwheat spaetzle and sautéed collard greens.

Cooking Tips

  • If you prefer crispy pork belly, you can sear it in a separate pan before transferring it to the oven.
  • For extra flavor, marinate the pork belly in a mixture of soy sauce, honey, and garlic before cooking.
  • If you can't find buckwheat spaetzle, you can substitute with regular spaetzle or egg noodles.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the pork belly gently in the oven or on the stovetop to maintain its tenderness.
  • Serve with a side of sautéed collard greens and buckwheat spaetzle for a complete meal.
Nutrition
value
569
calories per serving
42 g Fat32 g Protein16 g Carbs6 g FiberOther

Current Totals

  • Fat
    42g
  • Protein
    32g
  • Carbs
    16g
  • Fiber
    6g

MacroNutrients

  • Carbs
    16g
  • Protein
    32g
  • Fiber
    6g

Fats

  • Fat
    42g

Vitamins & Minerals

  • Calcium
    175mg
  • Iron
    9mg
  • Vitamin A
    932mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    72mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    17mg
  • Vitamin E
    5mg
  • Copper
    1mcg
  • Magnesium
    93mg
  • Manganese
    2mg
  • Phosphorus
    301mg
  • Selenium
    58mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp