Pork Belly with Buckwheat Spaetzle and Collards

Pork Belly with Buckwheat Spaetzle and Collards

Pork Belly with Buckwheat Spaetzle and Collards

By Food & Wine
3 hours

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Details
  • Servings:   4
  • Calories:   810
  • Protein:   18g
  •  
  • Fiber:   2g
  • Sugar:   19g
  • Carb Total:   26g
  •  
  • Trans Fat:   1g
  • Saturated:   24g
  • Fat Total:   71g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 1 cup kosher salt
  • ¼ cup sugar
  • 1 pound lean pork belly (skin discarded)
  • 2 tablespoons vegetable oil
  • 1 quart low-sodium chicken broth
  • 4 thyme sprigs
  • 1 large shallot (coarsely chopped)
  • 1 medium carrot (coarsely chopped)
  • 1 medium celery rib (chopped)
Instructions

Pork Belly with Buckwheat Spaetzle and Collards serves 4 original recipe by Food & Wine.

View original preparation instructions

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