Pork Belly & Biscuit Recipe

Prep and caramelize pork belly

Pat pork belly cubes dry with paper towels. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add the pork belly in a single layer (work in batches if needed) and cook without moving 3–4 minutes until deeply browned on one side. Stir and continue to brown another 3–4 minutes until most edges are caramelized. Remove browned pork to a plate, reserving rendered fat in the pan.

Reduce heat to medium and sprinkle 2 tablespoons granulated sugar over the reserved fat; let sugar melt and caramelize for 1 minute, stirring to dissolve. Add 1 tablespoon unsalted butter, then add the minced shallot and cook 1–2 minutes until translucent. Add the 2 minced garlic cloves and cook 30 seconds until fragrant.

Deglaze the pan with 60 ml dry white wine (or 60 ml chicken stock), scraping brown bits from the bottom. Allow liquid to reduce by half, about 2 minutes.

Return the pork belly pieces and any accumulated juices to the pan. Pour in 240 ml chicken stock and bring to a gentle simmer. Simmer, uncovered, 10–12 minutes to tenderize pork and concentrate flavors.

Stir in 120 ml heavy cream, 1 tsp Dijon mustard, and 1 tsp fresh thyme leaves. Simmer 3–4 minutes until sauce coats the back of a spoon and has a glossy, slightly thickened consistency. Taste and adjust seasoning with salt and pepper as needed. Keep warm on very low heat while finishing other components.

Make biscuit dough

Preheat oven to 220°C (425°F). Line a baking sheet with parchment. In a large bowl whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt. Cut in 6 tablespoons cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-size bits remaining.

Make a well in center and pour in 1 cup cold buttermilk. Stir gently with a fork until dough just comes together; do not overmix. Turn dough onto a lightly floured surface and fold 3–4 times to create layers. Pat to about 3/4-inch thick and use a 2.5–3 inch biscuit cutter to cut 6–8 biscuits. Press scraps together once and cut remaining biscuits.

Place biscuits on prepared sheet, brush tops with 1 tablespoon melted butter. Bake in preheated oven 12–15 minutes until golden-brown and risen. Remove and keep warm or loosely tent with foil until plating.

Cook grits

Bring 3 cups water and 1 teaspoon salt to a boil in a medium saucepan. Slowly whisk in 1 cup grits. Reduce heat to low and simmer, stirring frequently, until tender—stone-ground grits 25–30 minutes, quick grits 5–7 minutes (follow package if using quick). Stir often to prevent sticking.

When grits are creamy and thick, stir in 2 tablespoons unsalted butter, 120 ml whole milk, and 1 cup grated sharp cheddar cheese until melted and incorporated. Taste and adjust salt. Keep warm on very low heat, stirring occasionally.

Make vinaigrette

In a small bowl whisk together 1 teaspoon whole grain mustard, 1 teaspoon Dijon mustard, 1 tablespoon white wine vinegar, and 1/2 teaspoon honey. Slowly whisk in 2 tablespoons extra-virgin olive oil until emulsified. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in 1 tablespoon snipped chives.

Plate and finish

To assemble for 4 servings: Split 6–8 warm buttermilk biscuits and place one half on each plate. Spoon a generous portion of cheesy grits (about 1/2 cup) next to or over the biscuit. Top biscuit and grits with 3–4 pieces of caramelized pork belly and spoon cream sauce over. Drizzle 1–2 teaspoons mustard vinaigrette over the pork and around the plate for brightness. Garnish with extra thyme leaves or chives if desired and serve immediately.