Crispy Pork Belly with Kimchi Rice Grits and Peanuts
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. Video: Watch Hugh Acheson Cook This Dish
The braised pork can be refrigerated for 2 days in the braising liquid. Pat dry; bring to room temperature, then crisp.
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.
Peach-scented, full-bodied, dry Riesling.