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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.
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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.
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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
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4
Bake in preheated oven for 3 1/2 to 4 hours. Remove and let pork belly cool completely. Reserve braising liquid.
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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.
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6
Reheat on stove top over medium heat for 5 to 10 minutes or until the internal temperature reaches 155 degrees F.
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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.
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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.
