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Pork Belly and Rice Grits

Prep Time:1 Hours
Cook Time:5 Hours

Nutritional Information

This recipe uses rice to make the grits giving it a unique twist on a southern classic.


  • 3 tablespoons vegetable oil
  • 2 pounds meaty pieces of pork belly, about 1 inch thick
  • Kosher salt
  • Freshly ground pepper
  • 1 small onion, chopped
  • 2 small carrots, chopped
  • 1 bay leaf
  • 1/2 teaspoon coriander seeds
  • 4 cups chicken stock or low-sodium broth
  • 1/2 teaspoon sugar
  • 1/4 cup unseasoned rice vinegar
  • 1/2 cup thinly sliced radishes
  • 2 scallions, thinly sliced on the diagonal
  • 1/2 cup rice grits, preferably Carolina Gold
  • 1/2 cup finely chopped kimchi
  • 1/2 cup heavy cream
  • Crushed roasted peanuts, for garnish


  • 1. Preheat your EGG to 300, with a cast iron dutch oven on the plate setter. Portion pork into 8 pieces. Add the onion, carrots, bay leaf and coriander seeds to an EGG safe pan. Add 2 cups of the stock and bring to a simmer. Cover and braise in the Egg for about 3 hours, until the meat is very tender. Transfer the pork belly to a work surface and let cool slightly, then cut each piece in half crosswise. Discard the vegetables and separate the braising liquid. Reduce liquid in a different pan until volume has decreased by half.
  • 2. Meanwhile, in a shallow bowl, whisk the sugar with the vinegar until dissolved. Add the radishes and scallions and refrigerate until chilled, about 15 minutes. Chop kimchi and set aside for garnish.
  • 3. In an EGG safe pan at 325, toast rice grits until just shiny, about 3 min. Slowly add stock and cream in 3 different stages, stirring every 3 min to break up any lumps. Add cheese if desired, season to taste.
  • 4. On an EGG safe flat pan, Place the pork pieces on a greased pan, and bake pork pieces at 350, until fat has rendered and crisped slightly. Season to taste and serve with grits, radish, kimchi, reduced liquid and green onions if desired.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828