Grilled Smoke-Roasted Pork Belly w/Cheddar Grits and Collard Greens

Grilled Smoke-Roasted Pork Belly w/Cheddar Grits and Collard Greens
Created By Lion Garnder of Blue Moon

  • GLG_0252.jpg

For Starters:
Four 8 oz. portions of the smoked, roasted pork belly
¼ cup olive oil
2 tbsp. chopped fresh herbs (such as parsley, thyme, chives, rosemary or cilantro)
1 tsp. minced garlic
 
Instructions: 
Preheat a grill using medium heat. Combine the chopped herbs, garlic and olive oil in a small bowl. Brush each piece of pork belly with the herb oil and place on the grill. Flip over and brush the other side with oil after a few minutes. Warm through, but try not to char the pieces excessively. Yields 4 servings.


To make the stone-ground cheddar grits:
½ cup stone-ground grits
2 cup pork stock (or chicken broth or water)
2.5 cup low-fat milk
1.5 cup grated cheddar cheese
1 tbsp. butter
1 tsp. kosher salt, plus more for seasoning pepper to taste
 
Instructions: 
Bring the stock and 2 cups of the milk to a boil in a medium sauce pan. Add the salt and stir in the grits by adding them in a steady stream to avoid clumping. Reduce the heat to a simmer and continue to stir gently. After about 15 minutes the grits will have begun to thicken. Add the remaining ½ cup milk and continue to stir for another 20 to 25 minutes until the grits are smooth and creamy. Add the cheddar cheese and then remove from heat. Stir until the cheese has melted and is no longer stringy. Season to taste with black pepper and additional salt if needed. Makes 4 to 6 servings.
 
 
To make the smoked bacon-braised collard greens:
1 gal. collard greens, stemmed and chopped into large pieces
½ cup smoked bacon lardons
½ cup diced onion
1 tbsp. minced garlic
2 tbsp. apple cider vinegar
1 tbsp. sugar
Dash hot sauce (optional)
Salt and pepper to taste
 
Instructions:
In a very large stock pot or Dutch oven, heat the bacon over medium-high heat. Once the bacon has cooked slightly and some fat has rendered, add the onion and garlic. Cook for several minutes, until the onion has softened and is translucent.
 
Add the collard greens, vinegar, sugar and hot sauce. Reduce the heat to medium-low, stir for several minutes as the greens wilt and then partially cover with a lid. Let the greens cook for 20 minutes, stirring every so often. If the pot becomes dry, further reduce the heat and add a small amount of water or stock. 
 
The greens are finished when they are limp and tender. Season to taste with salt and pepper. 
 
Makes 4 servings.