Bless Your Heart Pork Belly Recipe

Time12h

Serves4

House-cured, dry rubbed Heritage Breed pork belly topped with caramelized sweet onion sauce over goat cheese grits.

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Ingredients

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1
Curing the Pork Belly
In a bowl, mix together brown sugar, kosher salt, and black pepper. Rub this mixture generously over the pork belly, ensuring it's well coated. Wrap in plastic wrap and refrigerate for at least 5 days, turning every day.
2
Cooking the Pork Belly
After curing, preheat your oven to 225°F (107°C). Rinse the pork belly under cold water to remove the rub, then pat dry. Place it on a roasting rack over a baking sheet and roast for 3 to 4 hours, or until tender. Allow to cool, then slice into pieces.
3
Making the Caramelized Sweet Onion Sauce
In a skillet, melt butter over medium heat. Slice the sweet onions and add to the skillet. Sauté until the onions are soft and caramelized, about 15-20 minutes. Add balsamic vinegar and cook for an additional 5 minutes until the sauce thickens.