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1
For the pork belly: Combine the olive oil, juniper berries, rosemary, sage and thyme in a mixing bowl.
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2
Add the pork belly, cover, and let marinate in the refrigerator for at least 3 hours or up to 6 hours.
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3
Preheat the oven to 375 degrees F.
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4
Heat a heavy-bottomed pan over medium heat.
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5
Remove the belly from the marinade (reserve the marinade) and sprinkle liberally with salt and pepper.
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6
Coat the pan with the vegetable oil and carefully sear on both sides until well browned.
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7
Remove the belly and reserve.
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8
Add the celery, bay leaves, carrots, garlic, onions and reserved marinade into the pan and cook until the vegetables are lightly browned.
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9
Pour in the wine to deglaze, followed by the ginger beer, and then scrape the pan to release the browned bits.
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10
Add the stock and the belly, cover, and braise in the oven until fork tender, about 3 hours (time will vary depending on the size of the belly).
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11
For the grits: Combine the milk and stock in a pot.
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12
Bring to a boil, and then reduce to a simmer and slowly whisk in the grits.
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13
Simmer, stirring often, until tender, about 45 minutes.
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14
Stir in the butter, and season with salt and pepper.
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15
Remove the pork belly from the braising liquid.
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16
Strain the liquid through a fine mesh sieve into a saucepan.
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17
Skim all the fat from the surface, and then cook over medium-high heat until reduced by 40 percent.
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18
Before serving, gently reheat the pork belly in the jus.
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19
Serve over the grits and pour a little jus over.
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20
Toss the arugula with a little lemon juice and olive oil and place on top.
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21
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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22
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
