Shopping online at Lobel's of New York is completely safe.


We need your email address in order to send confirmation of your order and to set up your customer account. We do not give out our customer information to anyone, ever. However, if you prefer to submit your payment information over the phone, call 1-877-783-4512.

Log in

I Forgot My Password

Not a member yet? Sign up!


Pork > Additional Selections > Braised Pork Belly with Creamy Grits

Braised Pork Belly with Creamy Grits

Cooking method: Braising
Serves 6
Total preparation time: 4 hr. 50 min.


2 1/2 to 3 pounds Pork Belly, skin removed
1 teaspoon salt
1/2 teaspoon pepper, freshly ground
1/4 cup grapeseed oil, or clarified butter
1 bottle pino noir, or other red wine
4 cups veal stock, or vegetable stock
1 rib celery, cut into 1/2-inch pieces
1/2 ounce fresh thyme leaves
6 teaspoons honey, light flavored, like alfalfa

Creamy Grits

2 cups heavy cream
cups water
1 cup white grits, or yellow grits, or polenta (not instant)
1/2 teaspoon salt
1/4 teaspoon white pepper


1. Heat oven to 350°F. Using a very sharp knife, carefully split pork belly crosswise in half. Season both sides of both pieces with salt and pepper.

2. Heat 2 tablespoons clarified butter in a large heavy skillet or 6-quart braiser pan. Add one pork belly piece, fat side down. Cook until fat is nicely brown, about 3 to 5 minutes. Turn pork belly piece over and brown the other side. Transfer pork belly to a plate; discard fat in skillet or pan. Repeat browning with remaining 2 tablespoons clarified butter and pork belly piece. Discard fat from skillet or pan.

3. With skillet or braiser pan away from heat, add 1/3 cup wine. Return skillet or pan to heat and cook over low heat, scraping brown bots from bottom of pan; remove from heat. If using braiser pan, return pork belly pieces to pan. If using skillet, pour liquid from skillet into a 6-quart Dutch oven and add pork. To the pork, add remaining wine, stock, onion, celery, carrot, and thyme. Bring to boil and cover tightly.

4. Bake in preheated oven for 3 1/2 to 4 hours. Remove and let pork belly cool completely. Reserve braising liquid.

5. Portion pork belly into 3 ounce to 4 ounce rectangle pieces. Place belly pieces in a large skillet or braising pan with enough braising liquid to cover.

6. Reheat on stove top over medium heat for 5 to 10 minutes or until the internal temperature reaches 155°F.

7. To make grits: Bring heavy cream and water to a boil in a large, heavy saucepan. Reduce heat to medium-low. slowly stir in grits. Cook over medium-low heat for 5 to 10 minutes until fully cooked. Stir in salt and pepper.


For a cook who does not want to make their own clarified butter, use grapeseed oil because it too has a high smoke point and bland in flavor.


Serve pork belly portions over a small mound of grits and drizzle with honey. If desired, drizzle with 1 to 2 tablespoons hot strained braising liquid and garnish with snipped thyme.

This recipe is from PorkBeInspired.com, courtesy of Chef Mark Hibbs of Ratcliffe on the Green in Charlotte, N.C.

© Lobel's of New York