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1
Preheat the oven to 325.
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2
In a large, deep ovenproof skillet, heat 2 tablespoons of the oil until shimmering.
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3
Season the pork with salt and pepper and add to the skillet, fatty side down.
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4
Cook over moderate heat, turning, until crisp and browned all over, about 20 minutes.
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5
Transfer to a plate.
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6
Pour off all but 2 tablespoons of fat from the skillet.
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7
Add the onion, carrots, bay leaf and coriander seeds and cook over moderate heat, stirring, until the carrots just start to soften, about 5 minutes.
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8
Add 2 cups of the stock and bring to a boil.
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9
Return the pork to the skillet.
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10
Cover and braise in the oven for about 2 hours, until the meat is very tender.
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11
Transfer the pork belly to a work surface and let cool slightly, then cut each piece in half crosswise.
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12
Discard the braising liquid and vegetables and wipe out the skillet.
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13
Meanwhile, in a shallow bowl, whisk the sugar with the vinegar until dissolved.
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14
Add the radishes and scallions and refrigerate until chilled, about 15 minutes.
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15
In a saucepan, combine the rice grits and the remaining 2 cups of chicken stock and bring to a boil.
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16
Add a generous pinch of salt, cover partially and cook over moderately low heat, stirring, until the grits are tender and become suspended in a creamy porridge, 20 to 25 minutes.
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17
Stir in the kimchi and cream and season with salt and pepper.
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18
Keep warm over very low heat, adding 1 or 2 tablespoons of water if the grits become too thick.
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19
In the large skillet, heat the remaining 1 tablespoon of oil until shimmering.
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20
Add the pork belly and cook over moderately high heat, turning once, until crispy, about 4 minutes.
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21
Spoon the grits into 4 shallow bowls and top with the crispy pork belly.
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22
Garnish with crushed peanuts and the pickled radishes and scallions and serve right away.
