准备

做豆

• Place the beans in a large bowl and cover with water by 2 inches. Cover and soak the beans overnight in the refrigerator.
• 将培根单层放在衬有保鲜膜的烤盘上。盖上冻结约1小时。转移到食品加工机并处理大约1分钟。
• In a heavy-duty 5- to 6-quart pot, cook the bacon over medium heat until it begins to crisp, 3 to 4 minutes. Add the garlic and onions and cook, stirring frequently, until translucent, about 3 minutes. Rinse and drain the beans, then add to the pot along with the stock. Bring to a boil, then reduce to a simmer and cook, uncovered, stirring occasionally until the beans are tender, adding more stock as needed if the liquid level drops below the beans, 1 to 1-1/4 hours. Add the beer, barbecue sauce, ketchup, molasses, vinegar, Tabasco, and pepper flakes. Bring to a boil, reduce to a simmer, and continue to cook, uncovered, stirring occasionally until the sauce thickens and the beans are very tender, 3 to 4 hours. Season to taste with salt and more Tabasco.

cook

• 在一个小碗中，混合糖和盐。用纸巾拍打猪肚。用削皮刀，通过腹部的脂肪切开3/4英寸的交叉批次图案，但不能穿过肉。用糖混合物摩擦两面。将腹部的脂肪面放在箔衬里的9×13英寸烤盘中（如有必要，切成适合）。盖上并冷藏过夜。
• 让猪肉在室温下静置约1小时。将架子放在烤箱的中心，然后将烤箱加热到400°F。将猪肉放入烤箱中，然后烤，经常用脂肪呈现，直到肉变成金黄色，约1小时。将烤箱温度降低至250°F，用箔纸覆盖，然后烘烤至非常嫩的1-1/2小时。冷却至室温，然后冷藏直至准备食用。

Make the collard greens

• Heat the oil in a heavy-duty 6- to 8-quart pot over medium heat. Add the garlic and pepper flakes and cook until fragrant, about 30 seconds. Add the hock, tomatoes and their juice, broth, and vinegar. Bring to a boil, then reduce to a simmer. Add the collard greens by the handful, stirring until wilted enough to add more. Cook, uncovered, stirring occasionally, until the greens and the hock meat are tender, about 1-1/2 hours. Remove the hock from the pot. Discard the skin, pick the meat off the bone, and add to the greens. Discard the bone. Season the greens to taste with salt, more vinegar, and pepper flakes.

釉猪肉并食用

• Combine the honey and Tabasco in a 1-quart saucepan. Bring to a simmer over low heat, stirring continuously. Remove from the heat.
• 将架子放在烤箱的中心，然后将烤箱加热到400°F。将猪肚横向切成约1英寸宽的木板，长3至4英寸。
• 安排猪肉贝尔y planks in a single layer on a rimmed baking sheet and heat in the oven until just warmed through, 7 to 10 minutes.
• 对于每份食物，将豆子的帮助放在碗中，然后用钳子或开槽的勺子，上面放一些果岭。将两块五花肉靠在果岭上，用釉料刷，然后食用。

提前提示

豆子可以提前1天弥补并冷藏。上菜前重新加热。

可以提前1天烤五花肉并冷藏。上菜前的釉料和重新加热。