Pork Belly Grits Recipe

Preheat your oven to 300°F (150°C).

Season the pork belly with salt and black pepper on all sides.

In a large oven-proof skillet, heat olive oil over medium-high heat. Sear the pork belly for about 5 minutes on each side until golden brown.

Add minced garlic to the skillet and sauté for about 1 minute until fragrant.

Pour in soy sauce, brown sugar, and rice vinegar. Bring to a simmer.

Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Braise for 2 to 2.5 hours until the pork is tender.

Once cooked, remove the pork belly from the oven and let it rest for 10 minutes before slicing.

In a medium saucepan, bring water to a boil.

Gradually whisk in the heirloom grits and salt. Reduce heat to low and stir frequently.

Cook for about 20-25 minutes until grits are thick and creamy.

Stir in butter and grated cheddar cheese until melted and well combined.

Fill a saucepan with water and add white vinegar. Bring to a gentle simmer.

Crack each egg into a small bowl or ramekin.

Create a gentle whirlpool in the simmering water with a spoon and carefully slide the egg into the center. Repeat with remaining eggs.

Poach the eggs for about 3-4 minutes for runny yolks. Remove with a slotted spoon and season with salt to taste.