F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Crispy Pork Belly with Kimchi Rice Grits and Peanuts
© Con Poulos

Crispy Pork Belly with Kimchi Rice Grits and Peanuts

  • ACTIVE: 1 HR
  • TOTAL TIME: 2 HRS 45 MIN
  • SERVINGS: 4
  • STAFF-FAVORITE

Chef Hugh Acheson makes an ingenious version of the Southern classic by swapping rice grits for corn, and stirring in kimchi to go with his crispy pork belly.

  1. 3 tablespoons vegetable oil
  2. Two 8-ounce meaty pieces of pork belly, about 1 inch thick
  3. Kosher salt
  4. Freshly ground pepper
  5. 1 small onion, chopped
  6. 2 small carrots, chopped
  7. 1 bay leaf
  8. 1/2 teaspoon coriander seeds
  9. 4 cups chicken stock or low-sodium broth
  10. 1/2 teaspoon sugar
  11. 1/4 cup unseasoned rice vinegar
  12. 1/2 cup thinly sliced radishes
  13. 2 scallions, thinly sliced on the diagonal
  14. 1/2 cup rice grits, preferably Carolina Gold (see Note)
  15. 1/2 cup finely chopped kimchi
  16. 1/2 cup heavy cream
  17. Crushed roasted peanuts, for garnish
  1. Preheat the oven to 325°. In a large, deep ovenproof skillet, heat 2 tablespoons of the oil until shimmering. Season the pork with salt and pepper and add to the skillet, fatty side down. Cook over moderate heat, turning, until crisp and browned all over, about 20 minutes. Transfer to a plate.
  2. Pour off all but 2 tablespoons of fat from the skillet. Add the onion, carrots, bay leaf and coriander seeds and cook over moderate heat, stirring, until the carrots just start to soften, about 5 minutes. Add 2 cups of the stock and bring to a boil. Return the pork to the skillet. Cover and braise in the oven for about 2 hours, until the meat is very tender. Transfer the pork belly to a work surface and let cool slightly, then cut each piece in half crosswise. Discard the braising liquid and vegetables and wipe out the skillet.
  3. Meanwhile, in a shallow bowl, whisk the sugar with the vinegar until dissolved. Add the radishes and scallions and refrigerate until chilled, about 15 minutes.
  4. In a saucepan, combine the rice grits and the remaining 2 cups of chicken stock and bring to a boil. Add a generous pinch of salt, cover partially and cook over moderately low heat, stirring, until the grits are tender and become suspended in a creamy porridge, 20 to 25 minutes. Stir in the kimchi and cream and season with salt and pepper. Keep warm over very low heat, adding 1 or 2 tablespoons of water if the grits become too thick.
  5. In the large skillet, heat the remaining 1 tablespoon of oil until shimmering. Add the pork belly and cook over moderately high heat, turning once, until crispy, about 4 minutes. Spoon the grits into 4 shallow bowls and top with the crispy pork belly. Garnish with crushed peanuts and the pickled radishes and scallions and serve right away.
Make Ahead The braised pork can be refrigerated for 2 days in the braising liquid. Pat dry; bring to room temperature, then crisp. Notes Rice grits are available at ansonmills.com, but they can also be made at home. In batches, pulse long-grain white rice in a spice grinder or blender just until very coarsely cracked, about one-third of the original size.

Suggested Pairing

Peach-scented, full-bodied, dry Riesling.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.