Braised Pork Belly with Creamy Grits

PORK
16Ingredients
5Hours

Description

Recipe courtesy of Chef Mark Hibbs of Ratcliffe on the Green in Charlotte, N.C. Created for the Share Our Strength's Taste Of The Nation.

Ingredients

US|METRIC
  • 3 pounds pork belly (skin removed)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup clarified butter (OR grapeseed oil)
  • 1 bottle pinot noir (or other red wine)
  • 4 cups veal stock (OR vegetable stock, 32 ounces)
  • 1 medium onion (coarsely chopped)
  • 1 rib celery (cut into 1/2-inch pieces)
  • 1 large carrot (peeled and cut into 1/2-inch pieces)
  • 1/2 ounce fresh thyme leaves
  • 6 teaspoons honey (light flavored, such as alfalfa)
  • 2 cups heavy cream
  • 2 cups water
  • 1 cup white grits (OR yellow grits or polenta, not instant)
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
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    Directions

    1. Heat oven to 350 degrees F. Using a very sharp knife, carefully split pork belly crosswise in half. Season both sides of both pieces with 1 tsp salt and 1/2 tsp pepper. Look for pork bellies at Asian or Hispanic markets or order them online if your supermarket or butcher shop does not carry them.
    2. For a cook who does not want to make their own clarified butter, use grapeseed oil because it too has a high smoke point and bland in flavor. Heat 2 tablespoons clarified butter in a large heavy skillet or 6-quart braiser pan. Add one pork belly piece, fat side down. Cook until fat is nicely brown, about 3 to 5 minutes. Turn pork belly piece over and brown the other side. Transfer pork belly to a plate; discard fat in skillet or pan. Repeat browning with remaining 2 tablespoons clarified butter and pork belly piece. Discard fat from skillet or pan.
    3. With skillet or braiser pan away from heat, add 1/3 cup wine. Return skillet or pan to heat and cook over low heat, scraping brown bits from bottom of pan; remove from heat. If using braiser pan, return pork belly pieces to pan. If using skillet, pour liquid from skillet into a 6-quart Dutch oven and add pork. To the pork, add remaining wine, stock, onion, celery, carrot and thyme. Bring to boil and cover tightly
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