Servings: 6
Prep Time: 30 Min.
Cook Time: 4 Hrs., 20 Min.

+ 2-1/2 to 3 lb. pork belly, skin removed
+ 1 tsp. salt
+ 1/2 tsp. pepper, freshly ground
+ 1/4 c. clarified butter or grapeseed oil
+ 1 bottle pinot noir or other red wine
+ 4 c. veal stock or vegetable stock (32. oz.)
+ 1 medium onion, coarsely chopped
+ 1 rib celery, cut into 1/2-in. pieces
+ 1 large carrot, peeled and cut into 1/2-in. pieces
+ 1/2 oz. fresh thyme leaves
+ 6 tsp. honey, light flavored (such as alfalfa)

Creamy Grits:
+ 2 c. heavy cream
+ 2 c. water
+ 1 c. white grits, or yellow grits or polenta (not instant)
+ 1/2 tsp. salt
+ 1/4 tsp. white pepper

1. Heat oven to 350°F. Using a very sharp knife, carefully split pork belly crosswise in half. Season both sides of both pieces with salt and pepper.
2. Heat 2 Tbsp. clarified butter in a large heavy skillet or 6-qt. braiser pan. Add one pork belly piece, fat side down. Cook until fat is nicely brown, about 3-5 min. 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 Tbsp. clarified butter and pork belly piece. Discard fat from skillet or pan.
3. With skillet or braiser pan away from heat, add 1/3 c. 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
4. Bake in preheated oven for 3 1/2 to 4 hrs. Remove and let pork belly cool completely. Reserve braising liquid.
5. Portion pork belly into 3- 4 oz. rectangle pieces. Place belly pieces in a large skillet or braising pan with enough of the braising liquid to cover.
6. Reheat on stove top over medium heat for 5-10 min. or until the internal temperature reaches 155°F.
7. Creamy grits: Bring heavy cream and water to a boil in a large, heavy saucepan. Reduce heat to medium-low. Slowly stir in grits. Cook over medium-low heat for 5-10 min. until fully cooked. Stir in salt and pepper.

* Serving Suggestions: Serve pork belly portions over a small mound of grits and drizzle with honey. If desired, drizzle with 1-2 Tbsp. hot strained braising liquid and garnish with snipped thyme.

Makes 6 servings pork and 3 c. creamy grits.

* Quick tips: 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 clarified butter, use grapeseed oil because it too has a high smoke point and is bland in flavor.

* 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. For more recipes visit: www.PorkBeInspired.com

Calories: 960;   Total Fat: 79g;   Saturated Fat: 37g;   Cholesterol: 175mg;   Total Carbs: 34g;   Fiber: 1g;   Protein: 13g;   Sodium: 1120mg;