Tie pork collar to achieve uniformity. Combine peppercorns and toasted fennel seed. Crush with mortar and pestle or in a mini chop food processor. Line a small sheet pan with foil. Coat pork thoroughly with salt mixture. Refrigerate overnight
Bake in preheated 275 degree oven for 2 1/2 hours. Remove from oven. Allow to cool, then refrigerate
Preheat grill. Slice cold pork into 3/4" slices. Sear on grill just to reheat....5-6 minutes.
Place about 1/2 cup peanut 'beans' in center of plate. Make sure you use some of the sauce/juice around the beans. Place pork collar on top. Add spoonful of seared kale and top with pickled okra.