Braised Pork Belly with Creamy Grits
Courtesy of National Pork Board 6 Servings • 30 Min. Prep Time • 4 Hrs., 20 Min. Cook TimeIngredients |
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2-1/2 to 3 lb. pork belly, skin removed |
1 tsp. salt |
1/2 tsp. pepper, freshly ground |
1/4 c. clarified butter or grapeseed oil |
1 bottle pinot noir or other red wine |
4 c. veal stock or vegetable stock (32. oz.) |
1 medium onion, coarsely chopped |
1 rib celery, cut into 1/2-in. pieces |
1 large carrot, peeled and cut into 1/2-in. pieces |
1/2 oz. fresh thyme leaves |
6 tsp. honey, light flavored (such as alfalfa) |
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Creamy Grits: |
2 c. heavy cream |
2 c. water |
1 c. white grits, or yellow grits or polenta (not instant) |
1/2 tsp. salt |
1/4 tsp. white pepper |
Directions:
1. Heat oven to 350°F. Using a very sharp knife, carefully split pork belly crosswise in half. Season both sides of both pieces with salt and pepper.
2. Heat 2 Tbsp. clarified butter in a large heavy skillet or 6-qt. braiser pan. Add one pork belly piece, fat side down. Cook until fat is nicely brown, about 3-5 min. 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 Tbsp. clarified butter and pork belly piece. Discard fat from skillet or pan.
3. With skillet or braiser pan away from heat, add 1/3 c. 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
4. Bake in preheated oven for 3 1/2 to 4 hrs. Remove and let pork belly cool completely. Reserve braising liquid.
5. Portion pork belly into 3- 4 oz. rectangle pieces. Place belly pieces in a large skillet or braising pan with enough of the braising liquid to cover.
6. Reheat on stove top over medium heat for 5-10 min. or until the internal temperature reaches 155°F.
7. Creamy grits: Bring heavy cream and water to a boil in a large, heavy saucepan. Reduce heat to medium-low. Slowly stir in grits. Cook over medium-low heat for 5-10 min. until fully cooked. Stir in salt and pepper.
* Serving Suggestions: Serve pork belly portions over a small mound of grits and drizzle with honey. If desired, drizzle with 1-2 Tbsp. hot strained braising liquid and garnish with snipped thyme.
Makes 6 servings pork and 3 c. creamy grits.
* Quick tips: Look for pork bellies at Asian or Hispanic markets or order them online if your supermarket or butcher shop does not carry them. For a cook who does not want to make clarified butter, use grapeseed oil because it too has a high smoke point and is bland in flavor.
* 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. For more recipes visit: www.PorkBeInspired.com