« Back to recipes

Three Sisters' Grits, Crispy Pork Belly, Maple Gastrique

Heather Terhune - Sable Kitchen & Bar
Chicago, IL

Chef demonstration
Soups & Sides

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.  

  • 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!  

Return to recipe listing »

Know your food, know your farmer
Locations & hours
May through October (Outdoors)
Lincoln Park
N. Clark St & N. Lincoln Ave
Saturdays, 7am–1pm
June through October (Outdoors)
West Loop, Mary Bartelme Park
115 S. Sangamon St
Saturdays, 8am–1pm
November through April (Indoors)
Peggy Notebaert Museum
2430 N. Cannon Dr.
Saturdays, 8am–1pm

Full schedule »

Business office
2613 W. Lawrence Avenue

Chicago, IL 60625

(773) 880-1266

Contact us »

Follow us on Instagram


Proud member of the Farmers Market Coalition