Braised Sweet Tea Pork Belly & Pot Likker Rice Bowls
Growing up in my grandmother's Atlanta kitchen, sweet tea was practically a food group, and Sunday dinners always featured a cast-iron skillet of greens and slow-cooked pork. Years later, while staging in Charleston, I started experimenting with how to capture that deep, soulful pot likker flavor in a more modern presentation. That is how these Braised Sweet Tea Pork Belly Rice Bowls were born. We take succulent pork belly and slow-braise it in a fragrant bath of sweet tea and sorghum until it melts on your tongue. We use every drop of that rich pot likker to cook up fluffy Carolina Gold rice, ensuring every single grain is packed with history and flavor. To cut through the richness, we spoon on a bright, tangy chow-chow right at the end. This dish is special to me because it bridges the gap between the traditional Sunday suppers of my childhood and the refined techniques I picked up along the way. If you want to make it your own, do not be afraid to splash a little fish sauce into your braising greens for an extra umami punch that honors global roots. Food is a story, and this bowl is one of my absolute favorites to share.
Featured Recipe
Braised Sweet Tea Pork Belly & Pot Likker Rice Bowls
Succulent pork belly slow-braised in a fragrant sweet tea and sorghum pot likker, paired with silky collard greens and fluffy Carolina Gold rice. Topped with a spoonful of tangy chow-chow, this midday bowl is Southern heritage comfort at its finest.
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Timeline
Ingredients
- 2 lbs Pork belly(Skinless, trimmed and cut into 1.5-inch cubes)
- 1 tbsp Vegetable oil
- 1 large Yellow onion(Diced)
- 4 cloves Garlic(Minced)
- 1.5 cups Sweet tea(Brewed, moderately sweetened)
- 1.5 cups Low-sodium chicken broth
- 0.25 cup Apple cider vinegar
- 2 tbsp Sorghum syrup(Can substitute dark molasses)
- 1 tbsp Fish sauce(Marcus's secret umami boost)
- 1 lb Collard greens(Stemmed and chopped into bite-sized ribbons)
- 1 cup Carolina Gold rice(Uncooked)
- 2 tbsp Unsalted butter
- 2 cups Water(For rice)
- 1.5 tsp Kosher salt(Divided)
- 0.5 tsp Black pepper(Freshly cracked)
- 0.5 cup Quick chow-chow(Pickled pepper and cabbage relish for garnish)
Instructions
- 1
Heat 1 tbsp vegetable oil in a large heavy Dutch oven over medium-high heat. Season 2 lbs pork belly with 1 tsp kosher salt and 0.5 tsp black pepper. Sear the pork belly cubes in batches until deep golden brown on all sides, about 8 minutes. Transfer the pork belly to a plate and drain off all but 1 tablespoon of rendered fat.
10 min
Tip: Don't overcrowd the pot while searing, or the meat will steam rather than brown.
- 2
Reduce heat to medium. Add 1 large yellow onion and 4 cloves garlic to the Dutch oven. Cook, stirring frequently, until softened and aromatic, about 5 minutes.
5 min
Tip: Scrape up those delicious caramelized pork bits from the bottom of the pot.
- 3
Pour in 1.5 cups sweet tea and 0.25 cup apple cider vinegar to deglaze the pan. Stir in 1.5 cups low-sodium chicken broth, 2 tbsp sorghum syrup, and 1 tbsp fish sauce. Return the seared pork belly and any accumulated juices back into the pot. Bring to a gentle boil, then cover, reduce heat to low, and braise for 60 minutes.
60 min
Tip: Keep the braise at a low, gentle simmer so the pork belly fat renders without drying out the meat.
- 4
While the pork is braising, prep 1 lb collard greens by removing tough central stems and cutting leaves into bite-sized ribbons.
10 min
Tip: Stack and roll collard leaves like cigars before slicing for quick ribbons.
- 5
In a medium saucepan, combine 2 cups water, 2 tbsp unsalted butter, and 0.5 tsp kosher salt. Bring to a boil over high heat, then add 1 cup Carolina Gold rice. Stir once, reduce heat to low, cover tight with a lid, and cook undisturbed for 15 minutes. Remove from heat and let rest covered for 5 minutes.
20 min
Tip: Resist the urge to lift the lid while the rice steams.
- 6
Uncover the Dutch oven and gently fold in 1 lb collard greens, submerging them in the braising liquid. Cover and continue braising for another 15 minutes, until the collards are tender and the pork belly is fork-tender.
15 min
Tip: The greens will wilt down quickly into the rich liquid.
- 7
Fluff the rice with a fork and divide among 4 shallow lunch bowls. Ladle generous portions of braised pork belly, collard greens, and spoonfuls of the sweet tea pot likker over the rice. Top each bowl with a spoonful of 0.5 cup quick chow-chow split evenly across servings.
5 min
Tip: Serve with warm cornbread if you have some handy for dipping in the pot likker.
Chef's Notes
Growing up in Atlanta, my grandmama taught me that pot likker—that liquid gold left behind after slow-cooking greens—is non-negotiable comfort. For this midday bowl, I braise rich pork belly right alongside collards in sweet tea, sorghum, and a splash of fish sauce for depth. Served over heirloom Carolina Gold rice with crisp chow-chow on top, it's a soul-warming lunch that honors where I come from while adding a little modern kitchen magic.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.