Cambodian-Style Collard Greens with Pork Belly

1. Boil pork and wash in cold water. Dice and keep aside with salt and diced onion.
2. In the same water, boil chopped collard greens. You can boil both together to save time
3. Dry roast garlic, green chilies and one Trinidad Scorpion or Ghost Pepper. Grind or pound to a paste.
4. In a wok, cook the pork without oil. Add the chili garlic paste. and use fish sauce to wash the remaining ingredients and add to the wok 9about 2 tbsp)
5. Stir in the collards greens (you may also use mustard greens or bok choy instead), and cook until the greens wilt.
6.  Serve hot.