Recipe courtesy of Chef Mark Hibbs of Ratcliffe on the Green in Charlotte, N.C. Created for the Share Our Strength's Taste Of The Nation.
- 3 lb. pork belly (skin removed)
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1/4 cup clarified butter (OR grapeseed oil)
- 1 btl. pinot noir (or other red wine)
- 4 cups veal stock (OR vegetable stock, 32 ounces)
- 1 medium onion (coarsely chopped)
- 1 rib celery (cut into 1/2-inch pieces)
- 1 large carrot (peeled and cut into 1/2-inch pieces)
- 0.5 oz. fresh thyme leaves
- 6 tsp. honey (light flavored, such as alfalfa)
- 2 cups heavy cream
- 2 cups water
- 1 cup white grits (OR yellow grits or polenta, not instant)
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- Heat oven to 350 degrees F. Using a very sharp knife, carefully split pork belly crosswise in half. Season both sides of both pieces with 1 tsp salt and 1/2 tsp pepper. Look for pork bellies at Asian or Hispanic markets or order them online if your supermarket or butcher shop does not carry them.
- For a cook who does not want to make their own clarified butter, use grapeseed oil because it too has a high smoke point and bland in flavor. Heat 2 tablespoons clarified butter in a large heavy skillet or 6-quart braiser pan. Add one pork belly piece, fat side down. Cook until fat is nicely brown, about 3 to 5 minutes. Turn pork belly piece over and brown the other side. Transfer pork belly to a plate; discard fat in skillet or pan. Repeat browning with remaining 2 tablespoons clarified butter and pork belly piece. Discard fat from skillet or pan.
- With skillet or braiser pan away from heat, add 1/3 cup wine. Return skillet or pan to heat and cook over low heat, scraping brown bits from bottom of pan; remove from heat. If using braiser pan, return pork belly pieces to pan. If using skillet, pour liquid from skillet into a 6-quart Dutch oven and add pork. To the pork, add remaining wine, stock, onion, celery, carrot and thyme. Bring to boil and cover tightly
Unlock full nutritional details with subscription
|Calories1640Calories from Fat1490|
|% DAILY VALUE|
|Calories from Fat1490|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Jot it down
Subscribe to Yummly to add notes