Seared Pork Belly & Collard Greens, with a Hominy-Black Bean Saute

When you think about Que, especially from the deep south, and you wonder about sides to serve with some great southern sweet Que, whatcha gonna seek…….Collard Greens.  Here at the CTK we have designed a collard green recipe that brings in the richness and savoriness of pork belly, with the heartiness of hominy and black beans, to serve up a twist on a traditional southern side dish. The savoriness and heat of these collard greens are going to kick you taste buds, up next to any sweet based Que you can serve it with.


Serving size – 1/2 to 1 cup

Servings per recipe – approx. 8 to 10

This dish leans a little hot, to cut the heat back lower the chipotle pepper content by half.  Replace the chipotle pepper with smoked paprika to enhance the smoke flavor infusion. As the collard greens will cook fairly quickly, its best to prepare the pork belly and hominy additions first, than the greens, eventually both additions get added to the greens.


Collard Greens:

  • 1 lb chopped, seared-honey glazed pork belly (see insert directions)
  • 1 tbsp season salt
  • 1 tbsp of the CTK’s creole seasoning
  • 1 tbsp hot red sauce (we used Franks Hot Sauce)
  • 1 bag (approximately 2 lbs) washed, trimmed, chopped collard greens or two large heads washed, trimmed, chopped
  • 32-oz of chicken stock
  • 1 tbsp of butter or 6 tsp pork belly greeseIMG_20180527_161659124

Ingredients Seared Pork Belly:

  • 1 lb pork belly cut into 4 quarter sections
  • 2 med shallots sliced thin
  • 2-3 garlic cloves minced
  • EVOO (extra virgin olive oil)

-Honey Drizzle-

  • 1/2 cup honey
  • 3 tbsp pecan liquid smokeIMG_20180527_162525902
  • 1tbsp onion powder
  • 1 tbsp granulated garlic
  • 1 tsp grnd chipotle pepper
  • pinch of kosher salt
  • pinch of cracked pepper

Ingredients for Hominy & Black Beans:

  • 2 qty – 15 oz cans sweet hominy (drained and rinsed)
  • 1 qty – 15 oz can of Black Beans (drained and rinsed)
  • 2 med shallots diced
  • 3 to 4 garlic cloves minced
  • 2 tbsp unsalted butter
  • 4 tbsp of EVOO
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 cup chicken stock
  • 1/2 cup white wine
  • 2 tsp liquid pecan smoke
  • 1 tbsp diced fresno chile
  • 2 tsp drive thyme


Seared Pork Belly:

  1. Heat 2 tbsp of extra virgin olive oil (EVOO), or sunflower oil, over med-high heat in a cast iron pan (avoid smoking the oil)
  2. Add the shallots and saute 2-3 minutes
  3. Place the quartered pork belly in and sear all sides (approx. 3-4 minutes per side)IMG_20180527_162812123
  4. Reduce the heat to medium and add garlic, saute with the pork belly about 5 minutes
  5. Remove from the heat, allow the pork belly to cool to touch, chopped the pork belly and return to the pan to keep warm
  6. For the drizzle, in a small sauce pan combine ingredients and heat over a med-low heat until the honey is vicous
  7. Drizzle the honey over the chopped pork belly, and keep warm till ready to combine with the collard greens

Hominy-Black Bean Saute:

  1. In a medium covered saute pan, heat butter and EVOO till melted over medium heat
  2. Add shallots, garlic, hominy and black beans and saute for approx. 2-3 minutes till the shallots just begin to become translucent
  3. Add seasoning, chicken stock, white wine, and liquid smoke
  4. Saute combination for 20 minutes or until the liquid has reduced – almost absorbed

Collard Greens:

  1. In a large covered dutch oven or 5 quart pot bring to a slow boil the chicken stock, CTK Creole Seasoning, hot sauce
  2. Place the washed, trimmed, and chopped greens into the liquid and reduce the heat to low, add butter, simmer covered for 30 to 40 minutes
  3. Prior to the end, add the seared-glazzed chopped pork belly (about 15 minutes prior to the end
  4. The ribs of the greens should be soft when done, adjust cooking time based on the type of greens and amount of stalk/ribs retained in the leaves
  5. Near the end, add the hominy -black bean saute, mix to combine

This is a great earthy and savory side dish for a fairly sweet Que plate.  We at the CTK served it with our Dont Give A Dam St. Louis Ribs and loved the addition.  Next time you make some Que give it a try, its bound to become a favorite of yours as wel. Look for our Que recipes under the recipes tab.

What for our line of dry rubs, seasonings and sauces soon on the web or a farmers market near you.