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!
