4 cups chicken stock
1 1/2 teaspoons kosher salt
1 cup coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 ounces shredded sharp Cheddar
½ medium onion caramelized
1 link of chorizo diced up
Place the stock, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the stock comes to a boil, gradually add the cornmeal while continually stirring with a wooden spoon or heat resistant spatula. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and stir frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when stirring. Cook for 20 to 25 minutes, or until mixture is creamy.
Remove from the heat, add the pepper, and gradually whisk in the cheese a little at a time. Once cheese is incorporated fold in caramelized onions and chorizo.
1 tablespoon sugar
1 lemon, zested
2 sprigs rosemary, picked and finely chopped
2 tablespoons kosher salt
2 garlic cloves, finely chopped
1/4 cup whole-grain mustard
Pinch crushed red pepper flakes
2 pounds fresh pork belly, skin removed
3Tbsp salad oil
1 onion, julienned
2 ribs celery, sliced on the bias
1/2 fennel bulb, tough middle discarded and remaining bulb julienned
1 cup white wine
2 cups chicken stock
3 to 4 bay leaves
Combine all the ingredients in a bowl. Cover the pork belly with the rub. Wrap the belly in plastic wrap, place in a holding pan and refrigerate for 24 hours.
Preheat the oven to 325 degrees F. Remove the belly from the refrigerator. Coat a large straight-sided pan with oil and put over medium-high heat. Add the onion, celery, and fennel. Cook the vegetables until they start to soften and become very aromatic, about 8 to 10 minutes. Add the wine and cook for 3 to 4 minutes. Stir in chicken stock, add the pork belly and toss in the thyme and bay leaves. Cover and put in the preheated oven. Braise the belly for 4 hours, checking occasionally (fork Tender). Remove the pan from the oven and transfer the belly, from the braising liquid, to a cutting board. Slice the belly into ¼ inch slices. Strain the braising liquid, and add to your favorite bbq sauce.
Place a spoonful of the grits on the plate, top with the sliced pork belly and drizzle with bbq sauce.