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Three Sisters' Grits, Crispy Pork Belly, Maple Gastrique

Heather Terhune - Sable Kitchen & Bar
Chicago, IL

Chef demonstration
Soups & Sides
Winter

Demonstrated at Green City Market on January 19, 2013

Serves 6

Crispy fried pork belly:
  • 1 cup diced pork belly

In a medium pan over medium-high heat, fry the pork belly until crispy.  Set aside to drain on a paper towel.  

Grits:
  • 1 cup white grits, organic stone ground
  • 4 cups whole milk
  • 1 tsp coarse salt
  • 1/2 cup shredded white cheddar cheese
  • 2 tbsp unsalted butter

In a medium saucepan, bring 4 cups milk to a boil over high heat; add salt.  Sturring rapidly, add grits in a slow, steady stream.  Reduce to simmer.  Cook, stirring frequently, until creamy, aout 20 minutes.  Stir in cheese and butter.

Maple Gastrique:
  • 1 cup pure apple syrup
  • 1/2 cup apple cider vinegar
  • 1 vanilla bean, scraped
  • 4 black peppercorns
  • 1 dried bay leaf

Place all ingredients in a medium saucepan over medium heat.  Bring to a boil, then reduce heat to a simmer; cook until mixture coats the back of a spoon, about 10 minutes.  Strain mixture through a fine mesh sieve, discarding any dolids.  Keep warm until ready to use.  

To serve: drizzle maple gastrique over grits and crispy fried pork belly!  

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