Recipe: Pork Roast With Collard Greens And Sweet-And-Sour Onions

Matt McCallister goes old-school with his chops

When you're making a pork roast like Dallas chef Matt McCallister's, do yourself a favor and spend a few extra bucks on heritage pork. You'll get a well-marbled piece of meat with a creamy layer of fat on top. You'll want to season that sucker generously with salt and pepper-and don't forget the bone. We typically prefer our meat bone-in; it gives the meat great flavor and slows down the cooking time (giving you a little more leeway).

To learn more, read "Stick a Pork in It."

Recipe adapted from Matt McCallister, FT33, Dallas, TX

Pork Roast With Collard Greens And Sweet-And-Sour Onions
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Matt McCallister is known for his vegetable-forward menu at FT33 in Dallas, but when the chef is at home, all he wants is roast pork with collard greens.
Prep Time
Cook Time
Total time: 2 hours, 30 minutes
  • For the Pork
  • One 3-pound four-bone pork rib roast—chine bone removed, fat trimmed to ¼-inch thickness, rib bones frenched, patted dry
  • 2 tablespoons canola oil
  • Kosher salt and freshly ground black pepper, to taste
  • For the Sweet-and-Sour Onions
  • 2 yellow onions, halved and thinly sliced
  • ½ cup sherry vinegar
  • ½ cup water
  • ¼ cup sugar
  • 1 tablespoon canola oil
  • 1 cinnamon stick
  • Kosher salt, to taste
  • For the Collard Greens
  • 4 ounces bacon, finely diced
  • 1 yellow onion, halved and finely chopped
  • 2 teaspoons sugar
  • 1 teaspoon crushed red pepper flakes
  • 1 cup chicken stock or water
  • 2 pounds collard greens, stemmed and chopped
  • Kosher salt, to taste
  1. Make the pork: Adjust the oven rack to the center position and preheat the oven to 350°. Remove the pork from the refrigerator 30 minutes before cooking. Rub the pork all over with the oil and season generously with salt and pepper. In a large heavy-bottomed pan (such as cast iron) over medium-high heat, brown the pork on all sides, 10 to 15 minutes. Transfer to the oven and roast until an instant-read thermometer inserted diagonally into the center of the meat reads 135°, 45 minutes to 1 hour. Make ahead: The meat can be seasoned with salt and pepper 1 day ahead. Chill uncovered until ready to use.
  2. While the pork is roasting, make the sweet-and-sour onions: In a small saucepan over medium heat, combine the onions, vinegar, water, sugar, oil and cinnamon stick. Season with salt and cook, stirring occasionally, until the onions are soft and tender, 25 to 30 minutes. Reduce the heat to low, then discard the cinnamon stick and keep warm. Make ahead: The onions can be made 1 day ahead. Let cool, cover and chill. Before serving, rewarm until just heated through.
  3. Make the collard greens: In a large skillet over medium-high heat, add the bacon. Cook, stirring occasionally, until the fat renders and the bacons begins to crisp, 6 to 8 minutes. Add the onions and cook until the onions are soft and translucent, 8 to 10 minutes. Add the sugar, red pepper flakes and stock, then bring to a simmer. Reduce to medium heat and add the collard greens. Season with salt and cook, covered until the greens are wilted, 10 to 15 minutes.
  4. Remove the pork and transfer to a cutting board. Let rest for 15 minutes before carving. Serve with the sweet-and-sour onions and collard greens.
Calories per Serving 1,073
Total Fat 79.8 g
Saturated Fat 22.9 g
Trans Fat 0.6 g
Cholesterol 211.0 mg
Total Carbohydrates 40.4 g
Dietary Fiber 11.7 g
Total Sugars 20.9 g
Sodium 1,946.2 mg
Protein 50.1 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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