Ingredients
2 1/2 to 3 pounds Pork Belly, skin removed
1 teaspoon salt
1/2 teaspoon pepper, freshly ground
1/4 cup clarified butter, OR grapeseed oil
1 bottle pinot noir, or other red wine
4 cups veal stock, OR vegetable stock (32 ounces)
1 medium onion, coarsely chopped
1 rib celery, cut into 1/2-inch pieces
1 large carrot, peeled and cut into 1/2-inch pieces
1/2 ounces fresh thyme leaves
6 teaspoons honey, light flavored (such as alfalfa)
Creamy Grits:
2 cups heavy cream
2 cups water
1 cup white grits, OR yellow grits or polenta (not instant)
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon salt
1/2 teaspoon pepper, freshly ground
1/4 cup clarified butter, OR grapeseed oil
1 bottle pinot noir, or other red wine
4 cups veal stock, OR vegetable stock (32 ounces)
1 medium onion, coarsely chopped
1 rib celery, cut into 1/2-inch pieces
1 large carrot, peeled and cut into 1/2-inch pieces
1/2 ounces fresh thyme leaves
6 teaspoons honey, light flavored (such as alfalfa)
Creamy Grits:
2 cups heavy cream
2 cups water
1 cup white grits, OR yellow grits or polenta (not instant)
1/2 teaspoon salt
1/4 teaspoon white pepper
Description
Pork Be Inspired
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