Pork Belly & Grits Recipe

Directions

1. 1

   Cure the Pork Belly

   In a bowl, mix kosher salt, brown sugar, and black pepper. Rub this mixture all over the pork belly. Wrap the pork belly tightly in plastic wrap and refrigerate for at least 5 days.

2. 2

   Cook the Pork Belly

   After curing, preheat your oven to 250°F (120°C). Remove the pork belly from the fridge, rinse off the curing mixture, and pat dry. Place it in a baking dish and cover it tightly with foil. Bake for 2.5 to 3 hours, until tender. Let it cool, then slice it into pieces.

3. 3

   Prepare the Grits

   In a pot, bring 4 cups of water to a boil. Gradually whisk in the grits. Reduce heat to low and cook, stirring frequently, for about 20-25 minutes until thickened. Stir in the white cheddar cheese until melted and creamy.

4. 4

   Make the Salad

   Halve the cherry tomatoes and toss them with arugula, olive oil, salt, and pepper to taste.

5. 5

   Prepare the Balsamic Reduction

   In a small saucepan, bring the balsamic vinegar to a boil over medium heat. Reduce heat and simmer until the vinegar thickens and reduces by half, about 10-15 minutes. Set aside to cool.

6. 6

   Assemble the Dish

   To serve, place a generous scoop of cheddar grits on the plate, top with slices of pork belly, add the tomato-arugula salad, sprinkle with parmesan cheese, and drizzle with balsamic reduction.