Pan Roasted Pork Belly Recipe

Cooking Instructions

1. 1

   Prepare the Pork Belly

   Preheat the oven to 375°F (190°C). Score the skin of the pork belly in a crosshatch pattern. Season generously with salt and black pepper.

2. 2

   Sear the Pork Belly

   In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the pork belly skin-side down for about 5-7 minutes until the skin is crispy. Flip and sear the other side for another 5 minutes.

3. 3

   Roast the Pork Belly

   Transfer the skillet to the preheated oven and roast for about 1.5 hours, basting occasionally with the rendered fat.

4. 4

   Make the Maple Glaze

   In a small saucepan over medium heat, combine maple syrup and Dijon mustard. Cook for 5-10 minutes, stirring occasionally, until slightly thickened.

5. 5

   Cook the Grits

   In a separate pot, bring 4 cups of water to a boil. Slowly whisk in the Castle Valley red grits and reduce the heat to low. Cook for about 20-25 minutes, stirring occasionally, until creamy.

6. 6

   Sauté the Shimeji Mushrooms

   In a separate skillet, add a little olive oil and sauté the shimeji mushrooms over medium heat until tender, about 5-7 minutes.

7. 7

   Serve

   Slice the roasted pork belly and serve over a bed of grits, topped with sautéed shimeji mushrooms and drizzled with maple glaze.