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roasted pork belly and grits

Pork Belly and Grits #recipe

Demetra Overton
This recipe calls for a cut of pork belly with the skin on for that good bubbly craklin' effect you get when you cook it at a high temperature. If you can't find skin on pork belly, you can use one with the skin removed but the top layer of fat remaining.You won't get craklin' skin but it will still be delicious.
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 -6 servings

Ingredients
  

  • 3-4 pound pork belly with the skin on
  • 1 tablespoon salt
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon chopped rosemary
  • 1 onion
  • 1 red bell pepper
  • 1 tablespoon flour
  • 2 cups chicken stock
  • 2 cloves of garlic
  • 1 cup stone ground grits
  • 2 green onions chopped optional garnish

Instructions
 

  • Heat your oven to 275 degrees
  • Pat the top of the pork belly dry
  • With a sharp knife score the skin of the pork belly with straight lines 1/2 inch apart down it's length.
  • Rub the pork belly with salt, rosemary and garlic powder.
  • Line a roasting pan with foil and place the pork belly skin side up in the roasting pan
  • Pour 1 cup of water into the bottom of the pan, avoid pouring the water on top of the roast
  • Cook for 2 and a half to 3 hours until the pork is tender
  • Add more water to the pan during cooking if it gets dry
  • Cook the grits separately according to package directions
  • Remove two tablespoons of fat from the pan of the pork belly and put the rendered fat into a skillet
  • Increase the oven temperature to 450 degrees
  • Return the pork belly to the oven and cook for 5-10 minutes more for the skin to pop and crackle. You must watch this closely and be sure to have the vent on if it starts to smoke. Remove from the oven if it gets too smokey, use your best judgement an be safe.
  • Slice the onion and pepper into 1/4 inch slices and cook in the rendered pork fat until softened
  • Add the flour into the pan with the onions and pepper and cook, stirring for 5 minutes
  • Add the chopped garlic and cook for 30 seconds more
  • Pour the chicken stock into the onions and peppers and cook for 2-3 minutes, until thickened.
  • Remove the pork belly from the oven and let rest for 10 minutes
  • Slice the pork belly along the scores you made at the beginning of the process and serve over the grits with the gravy. Garnish with chopped green onions