Braised Pork Belly with Creamy Grits Recipe | Yummly
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Braised Pork Belly with Creamy Grits

Tracie W.: "Delicious! I didn't have grits or polenta so I ma…" Read More
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Braised Pork Belly with Creamy Grits

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Recipe courtesy of Chef Mark Hibbs of Ratcliffe on the Green in Charlotte, N.C. Created for the Share Our Strength's Taste Of The Nation.


  • 3 lb. pork belly (skin removed)
  • 1 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1/4 cup clarified butter (OR grapeseed oil)
  • 1 btl. 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)
  • 0.5 oz. fresh thyme leaves
  • 6 tsp. honey (light flavored, such as alfalfa)
  • 2 cups heavy cream
  • 2 cups water
  • 1 cup white grits (OR yellow grits or polenta, not instant)
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
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    1. Heat oven to 350 degrees F. Using a very sharp knife, carefully split pork belly crosswise in half. Season both sides of both pieces with 1 tsp salt and 1/2 tsp pepper. Look for pork bellies at Asian or Hispanic markets or order them online if your supermarket or butcher shop does not carry them.
    2. For a cook who does not want to make their own clarified butter, use grapeseed oil because it too has a high smoke point and bland in flavor. Heat 2 tablespoons clarified butter in a large heavy skillet or 6-quart braiser pan. Add one pork belly piece, fat side down. Cook until fat is nicely brown, about 3 to 5 minutes. Turn pork belly piece over and brown the other side. Transfer pork belly to a plate; discard fat in skillet or pan. Repeat browning with remaining 2 tablespoons clarified butter and pork belly piece. Discard fat from skillet or pan.
    3. With skillet or braiser pan away from heat, add 1/3 cup wine. Return skillet or pan to heat and cook over low heat, scraping brown bits from bottom of pan; remove from heat. If using braiser pan, return pork belly pieces to pan. If using skillet, pour liquid from skillet into a 6-quart Dutch oven and add pork. To the pork, add remaining wine, stock, onion, celery, carrot and thyme. Bring to boil and cover tightly
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    Reviewer Profile Image
    Tracie W. 2 years ago
    Delicious! I didn't have grits or polenta so I made mashed potatoes instead which worked out well. Definitely recommend this recipe.