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November 16, 2013 / Chris Blum

Crispy Pork Belly with Kimchi Grits

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This recipe is adapted from Food & Wine. The big change I made was, I bough pork belly that was cooked from Trader Joe’s and I made my own rice grits. Rice grits are just pulverized rice so into the food processor the rice went and voila rice grits. The link is above in case your Trader Joes does not have the pork belly.
I love the kimchi flavored girth with the crispy pork belly – yummy yummy!!

Ingredients:
1 package trader joes cooked pork belly, sliced about 1/2 inch thick
4 c chicken stock
1/2 tsp sugar
1/4 c unseasoned rice vinegar
1/2 c thinly sliced radishes
1 c rice grits
1/2 c finely chopped kimchi
1/2 c half and half
Crushed roasted peanuts, for garnish

In a shallow bowl whisk together sugar and vinegar, add radishes and chill for at least 15 minutes.

In a saucepan, combine the rice grits and the chicken stock and bring to a boil. Add a generous pinch of salt, cover partially and cook over moderately low heat, stirring, until the grits are tender and become suspended in a creamy porridge, 20 to 25 minutes. Stir in the kimchi and half and half and season with salt and pepper. Keep warm over very low heat, adding 1 or 2 tablespoons of water if the grits become too thick.

In the large skillet, heat 1 TBSP of oil until shimmering. Add the pork belly and cook over moderately high heat, turning once, until crispy, about 4 minutes.

Spoon the grits into shallow bowls and top with the crispy pork belly. Garnish with crushed peanuts and the pickled radishes and serve.

Serves 4.

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