In a large Dutch oven over medium-high heat, melt the lard or bacon drippings and, when hot, add the pickled pork and cook until golden, 4 to 6 minutes.

Add the onions and season lightly with salt. Cook, stirring frequently, until onions are nicely caramelized and very soft, about 20 minutes. If the bottom of your pot gets too brown before the onions are caramelized, add a bit of water and scrape to remove the brown bits on the bottom of your pan.

Add the garlic and ginger and cook for 1 minute, stirring.

Add the coconut milk, cane vinegar, and water and bring to a boil.

Add the collards little by little, adding more as each addition softens and wilts in the pan. Season lightly with salt and pepper. Reduce the temperature to low, cover the pan, and cook, stirring occasionally, until collards are tender but still have a bit of texture left, about 45 minutes. Taste and adjust the seasoning if necessary. Serve hot.