-
1
Spice-Rubbed Pork Bellies: Combine first 4 ingredients in small saute pan; cook on medium heat 15 sec.
-
2
or until toasted and fragrant, stirring constantly.
-
3
Remove from heat; cool.
-
4
Crush with a mortar and pestle; mix with sugar and salt.
-
5
Rub onto all sides of pork bellies.
-
6
Refrigerate 3 hours.
-
7
Rinse pork bellies; pat dry with paper towels.
-
8
Place in 3-inch-deep half-hotel pan (or in quarter-hotel pan for trial recipe).
-
9
Fill pan 2/3 full with water; cover tightly with foil.
-
10
Bake in 350 degrees F convection oven 4 hours or until pork bellies are tender.
-
11
Remove from pan; cool.
-
12
Cut each belly into 12 chunks; keep warm.
-
13
Creamy Grits: Bring water and salt to boil in medium saucepan on medium-high heat.
-
14
Gradually whisk in grits; cook until grits start to thicken, whisking constantly.
-
15
Reduce heat to low; simmer 10 min., whisking frequently.
-
16
Add cream cheese, honey and sage; whisk until well blended.
-
17
Keep warm.
-
18
Balsamic-Glazed Greens: Mix dressing and sugar in medium saucepan (or in small saucepan for trial recipe).
-
19
Bring to boil; simmer on medium-low heat 8 min.
-
20
or until thick enough to coat back of spoon, stirring occasionally.
-
21
Meanwhile, bring water to boil in stockpot on high heat.
-
22
Add collard greens.
-
23
Return to boil; cook 6 to 8 min.
-
24
or until tender.
-
25
Drain greens; return to pan.
-
26
Add dressing mixture to greens; stir to evenly coat.
-
27
Keep warm.
-
28
For each serving: Spoon 1/2 cup Creamy Grits and 1-1/4 cups Balsamic-Glazed Greens onto serving plate.
-
29
Add 3 pork belly chunks.
