so this started out as traditional southern collard greens…and then not so much. the recipe changed its course while cooking the salt pork. the fried salt pork triggered memories of filipino style chicharon (crispy pork skin with the fat and meat attached) all of a sudden i was daydreaming about all my favorite filipino dishes.
adobo is a style of filipino cooking. adobo refers to a simmer sauce of vinegar, soy sauce, bay leaves and garlic. you’ll find it in the more popular filipino dish, chicken adobo. but you can adobo anything. including these greens!
- ¼ lb salt pork, diced (or diced bacon/pancetta)
- 2 lbs collard greens, stems removed, rinsed and chopped
- 3 tbsp reserved oil from salt pork (after cooking)
- ¼ cup water
- 3 cloves of garlic, minced
- 1 small bay leaf
- 3 tbsp filipino cane vinegar* (or rice wine vinegar)
- 2 tbsp filipino soy sauce* (or low sodium soy sauce)
- ¼ cup coconut milk
- in a large stock pot, heat salt pork over medium heat
- cook pork until golden brown (about 15-20 minutes), drain pork on a paper towel
- reserve 3 tbsp of the leftover oil, discard the rest
- in the same pot, stir in collards, garlic. bay leaf and water
- simmer for 20-30 minutes until tender
- remove pot from the burner
- remove the bay leaf and add in the vinegar, soy sauce and coconut milk
- stir to combine
- add the crispy pork
- serve warm!
don't add salt! it'll be tempting to add salt to the collards while they cook. don't do it. you'll end up with an overly salty dish. the salt pork is well...salty.
the coconut milk rounds out the saltiness and the acidity of the vinegar.