Braised Pork Belly With Creamy Grits Recipe

Name: Braised Pork Belly With Creamy Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds pork belly skin removed; 1 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1/4 cup clarified butter OR grapeseed oil; 1 bottle 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; 1/2 ounce fresh thyme leaves; 6 teaspoons 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 teaspoon salt; 1/4 teaspoon white pepper

Servings: persons

3 pounds pork belly skin removed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup clarified butter OR grapeseed oil
1 bottle 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
1/2 ounce fresh thyme leaves
6 teaspoons 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 teaspoon salt
1/4 teaspoon white pepper

1
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.
2
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.
3
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
4
Bake in preheated oven for 3 1/2 to 4 hours. Remove and let pork belly cool completely. Reserve braising liquid.
5
Portion pork belly into 3 ounce to 4 ounce 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 to 10 minutes or until the internal temperature reaches 155 degrees 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 to 10 minutes until fully cooked. Stir in 1/2 tsp salt and 1/4 tsp pepper.
8
Serving Suggestions: Serve pork belly portions over a small mound of grits and drizzle with honey. If desired, drizzle with 1 to 2 tablespoons hot strained braising liquid and garnish with snipped thyme.

1399

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 pounds pork belly skin removed, 1 teaspoon salt, 1/2 teaspoon freshly ground pepper, 1/4 cup clarified butter OR grapeseed oil, and more.

Yes, Braised Pork Belly With Creamy Grits falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Pork Belly With Creamy Grits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions