Roasted Pork Bellies with Creamy Grits & Glazed Greens

1. 1

   Spice-Rubbed Pork Bellies: Combine first 4 ingredients in small saute pan; cook on medium heat 15 sec.

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   or until toasted and fragrant, stirring constantly.

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   Remove from heat; cool.

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   Crush with a mortar and pestle; mix with sugar and salt.

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   Rub onto all sides of pork bellies.

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   Refrigerate 3 hours.

7. 7

   Rinse pork bellies; pat dry with paper towels.

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   Place in 3-inch-deep half-hotel pan (or in quarter-hotel pan for trial recipe).

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   Fill pan 2/3 full with water; cover tightly with foil.

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    Bake in 350 degrees F convection oven 4 hours or until pork bellies are tender.

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    Remove from pan; cool.

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    Cut each belly into 12 chunks; keep warm.

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    Creamy Grits: Bring water and salt to boil in medium saucepan on medium-high heat.

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    Gradually whisk in grits; cook until grits start to thicken, whisking constantly.

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    Reduce heat to low; simmer 10 min., whisking frequently.

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    Add cream cheese, honey and sage; whisk until well blended.

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    Keep warm.

18. 18

    Balsamic-Glazed Greens: Mix dressing and sugar in medium saucepan (or in small saucepan for trial recipe).

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    Bring to boil; simmer on medium-low heat 8 min.

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    or until thick enough to coat back of spoon, stirring occasionally.

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    Meanwhile, bring water to boil in stockpot on high heat.

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    Add collard greens.

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    Return to boil; cook 6 to 8 min.

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    or until tender.

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    Drain greens; return to pan.

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    Add dressing mixture to greens; stir to evenly coat.

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    Keep warm.

28. 28

    For each serving: Spoon 1/2 cup Creamy Grits and 1-1/4 cups Balsamic-Glazed Greens onto serving plate.

29. 29

    Add 3 pork belly chunks.

* Per serving · 4 servings · Values may vary.