Hugh Acheson demostrates just how versitile the new Southern cusine is with a dish of kimchi rice grits, crisped pork belly and radish.
[MUSIC] [APPLAUSE] How's it going? So, we're gonna do a dish with rice grits, that's kind of to me, the vision of what the new south is. It's all these amazing different influences and ethnicities on a never ending definition of southern food. Okay, so we've got this pork belly, it's tearing. The braising stock is gonna be some chicken stock. I'm gonna sweat down a little bit of onion. [SOUND] And we're then gonna toast off the rice and just start adding our stock to it. So we've got this crispy right now. Braising is gonna take anywhere from an hour or an hour and a half depending on how thick it was then I would take it off, chill it and then I can slice it and do whatever I want. I got these rice grits And then we're slowly gonna start adding our stock. And it's just warm chicken stock. Jason's pulling out the pork right now, the belly. And then I'm adding the aromatics to the pan. And then we're going to add the pork belly back in. And I've got bay leaves going in. And then some coriander seed. And then I'm going to finish my rice grits with a little bit of lime, a little bit of heavy cream, some chopped up kim chi. And that's going to go in. And this is just slowly coming together. We want to make sure this is still soft. So I chilled the pork, so we've got these nice precise pieces. And we're going to take a little bit of oil And we're going to crisp these off. I've got my brazing liquid that we're going to add in. And then we're going to glaze out that. And we're just going to baste over a little bit and Jason's going to sort of baby these out. I'm letting these just thicken up just a little bit, but they don't need long. So there's just a little trace of Of crunchiness to the rice. And that's what I want. It's gonna continue cooking on the plate for a little bit. Now let's get a little bit of this braising liquid around. And then we're gonna just shave these peanuts, just a little bit. And then we've got these really quick pickles. So, that's really about it. [APPLAUSE] Thanks a lot. [APPLAUSE] [BLANK_AUDIO]