Pork Belly Recipe

Prep and Cure

Pat the pork belly dry with paper towels. Score the fat side in a shallow crosshatch about 1/4" deep. Rub the salt evenly over the entire piece, then combine black pepper, smoked paprika, brown sugar, garlic powder, and cayenne; rub this spice mix evenly over the meat and into the score marks. Let rest uncovered in the refrigerator for at least 1 hour or up to overnight to firm and develop flavor.

Slow Roast

Preheat oven to 275°F (135°C). Place pork belly on a rack in a rimmed baking sheet lined with foil (fat side up). Roast until internal temperature reaches about 200°F (93°C) and fat is rendered and tender, about 2 to 2.5 hours depending on thickness. Occasionally spoon off excess fat from the pan if it pools heavily.

Black BBQ Glaze and Finish

While pork approaches finish temperature, combine apple cider vinegar, dark brown sugar, soy sauce, and 2 tablespoons water in a small saucepan. Bring to a simmer and reduce until slightly thickened, about 5 minutes. Taste and adjust balance with a pinch more sugar or vinegar if needed. Brush a thin layer of neutral oil on the pork surface, then brush with the glaze. Increase oven to 425°F (220°C) or place under a broiler and cook 4–6 minutes just to caramelize the glaze and get a charred, 'black' appearance in spots. Watch carefully to avoid burning. Remove and let rest 10 minutes before slicing into 1/2" to 3/4" pieces.

Combine Vegetables

In a medium bowl toss the chopped green tomatoes, diced green pepper, diced onion, celery, and cucumbers with olive oil and 1 teaspoon kosher salt. Let sit 10 minutes so the veggies release some liquid.

Pickle & Season

In a small saucepan combine apple cider vinegar, granulated sugar, mustard seed, celery seed, crushed red pepper flakes, turmeric, and the remaining 1 teaspoon kosher salt. Bring to a simmer over medium heat, stirring until sugar dissolves. Pour the hot pickling liquid over the vegetable mix and stir to combine. Let cool to room temperature, then refrigerate at least 1 hour (preferably 4–24 hours) to let flavors meld. Serve chilled or at room temperature alongside sliced pork belly.

Boil Liquids

In a medium saucepan bring 3 cups water and 1 cup milk to a simmer over medium heat. Add 1 teaspoon kosher salt.

Cook Grits

Slowly whisk in 1 cup grits. Reduce heat to low and simmer gently, stirring frequently to prevent lumps and sticking, until thickened and tender, about 20–25 minutes for medium-coarse grits. If mixture becomes too thick, stir in up to 1/2 cup extra water or milk to reach desired consistency.

Finish with Cheese

Remove from heat and stir in 3 tablespoons butter, 1 cup grated sharp cheddar, and 2 tablespoons cream cheese if using. Stir until fully melted and smooth. Season with freshly ground black pepper to taste. Keep warm until ready to plate.

Spoon a generous portion of cheese grits onto each plate. Arrange 3–4 slices of roasted pork belly on top or alongside the grits. Add a spoonful of green tomato chow-chow next to the pork for brightness and crunch. Drizzle any reserved black BBQ glaze over the pork. Sprinkle chopped parsley and finish with a lemon wedge on the side if desired.