Cut the 2 slabs of pork belly in half, making 4 equal portions. Place into the slow cooker.
Combine all the marinade ingredients (guajillo through oregano), in a blender with 2 cups of water and blend to a smooth puree. Pour through a medium mesh strainer into the slow cooker. Cover and turn on the slow cooker to high and cook for 4 hours. (My slow-cooker can be programmed to switch from high after 6 hours to a “keep warm” temperature for up to another 6 hours. Some slow cookers click to “keep warm” automatically; others need to be switched manually.)
Remove the pork from the marinade and place on a paper-towel lined deep plate or baking dish. Place more paper towels on top of the belly and weigh the belly down with a heavy dish or platter. Allow the marinade to cool before placing in a sealed container. Keep both in your refrigerator overnight.
When ready to serve remove the weighted pork belly and marinade from the refrigerator. In a large 12-inch skillet film with oil and turn pan to medium-high heat. When hot, add the red chile marinade. Cook, stirring nearly constantly, until the consistency of tomato paste, about 4 minutes. Taste and season with salt if needed. Add the greens and cook until just wilted 7-8 minutes.
In a separate 12-inch skillet over medium-high heat. Lightly film the skillet with oil and place the belly in the skillet skin side down. Allow to skin to brown for ____ minutes. Using tongs, flip the belly and nestle into the greens, skin side up. Cook an additional _____ minutes to warm through.
TK Plating description