Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large Dutch oven or heavy-bottomed pot, combine 8 cups of water, 1/4 cup of apple cider vinegar, 3 bay leaves, 1 tablespoon of black peppercorns, and 2 tablespoons of kosher salt; bring this poaching liquid to a gentle simmer over medium-high heat.

2. 2

   Carefully add 1.5 pounds of skin-on, boneless pork belly to the simmering poaching liquid, ensuring it is fully submerged, then reduce the heat to low, cover the pot, and poach for 2.5 to 3 hours, or until the pork belly is fork-tender.

3. 3

   While the pork belly poaches, prepare the collard greens by heating 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat, then add 1 diced medium yellow onion and sauté for 5 minutes until softened.

4. 4

   Stir in 4 minced garlic cloves and 1 tablespoon of Cajun seasoning, cooking for 1 minute until fragrant, then add 1.5 pounds of cleaned collard greens, 4 cups of chicken broth, and 1 teaspoon of hot sauce; bring to a simmer, reduce heat, cover, and cook for 1 to 1.5 hours, or until the greens are very tender, stirring occasionally.

5. 5

   In a separate saucepan, bring 4 cups of chicken broth and 1 cup of milk to a boil over medium-high heat for the grits, then gradually whisk in 1.5 cups of stone-ground yellow corn grits, reduce the heat to low, and cook for 20-25 minutes, stirring frequently, until the grits are thick and creamy.

6. 6

   Remove the poached pork belly from the liquid, pat it dry, and season with 1 tablespoon of Cajun seasoning, then sear the pork belly skin-side down in a hot pan over medium-high heat for 5-7 minutes until the skin is crispy, flipping and searing for another 2-3 minutes.

7. 7

   Stir 4 tablespoons of unsalted butter and 1 cup of shredded sharp cheddar cheese into the cooked grits until melted and smooth, then season with 1/2 teaspoon of black pepper and adjust salt to taste, before slicing the crispy pork belly into thick pieces and serving immediately over the creamy cheese grits with a side of the braised collard greens.