Ingredients
½ cup extra-virgin olive oil, plus more for pan
1½ pounds pork belly, skin removed
Kosher salt and fresh-ground black pepper, to taste
1 small onion, diced
1 carrot, peeled and diced
2 celery ribs, cut into ½-inch pieces
6 cloves garlic, peeled and smashed
½ tablespoon tomato paste
1 teaspoon sweet paprika
¾ cup white wine
5 sprigs thyme
2 sprigs rosemary
2 bay leaves
4 cups chicken stock
24 mussels, washed and debearded
2 cups kale leaves, washed and de-ribbed
¼ cup broccoli flowers
Bread, for serving
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