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1
In a large container combine the sugar, salt, black peppercorns, allspice berries and 2 gallons water.
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2
Add the belly and ribs.
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3
Refrigerate 24 hours.
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4
Preheat the oven to 300 degrees.
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5
Remove the pork from the brine.
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6
Reserve spices.
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7
Cut the ribs from the pork belly and each rib from the rib rack.
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8
Remove sinew.
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9
Place ribs and spices in a large roasting pan.
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10
Set the belly, skin side up, on top.
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11
Pour enough broth to half cover the pork.
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12
Cover the pan with parchment and foil.
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13
Braise until a meat thermometer reads 160 degrees, about 2 hours.
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14
Let cool completely.
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15
Cut into 2- to 3-inch squares.
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16
When ready to serve, preheat the oven to 375 degrees.
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17
Put belly squares and ribs on a baking pan.
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18
In a small saucepan heat butter, brown sugar, 1 cup braising liquid and kosher salt.
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19
Pour the sauce over the pork and heat in the oven, basting regularly, until warmed through, 15 minutes.
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20
Meanwhile, in a saute pan bring 1 cups of the braising liquid to a boil.
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21
Add the turnips and kale and braise, uncovered, until just tender.
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22
Season with salt and pepper.
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23
Onto each of 8 plates, place a rib, pork belly and some vegetables and top with a few spoonfuls of the brown-sugar sauce.
