Roasted Pork Bellies with Creamy Grits & Glazed Greens - Bellies

Method

• Spice-Rubbed Pork Bellies: Combine first 4 ingredients in small saute pan; cook on medium heat 15 sec.
• or until toasted and fragrant, stirring constantly.
• Remove from heat; cool.
• Crush with a mortar and pestle; mix with sugar and salt.
• Rub onto all sides of pork bellies.
• Refrigerate 3 hours.
• Rinse pork bellies; pat dry with paper towels.
• Place in 3-inch-deep half-hotel pan (or in quarter-hotel pan for trial recipe).
• Fill pan 2/3 full with water; cover tightly with foil.
• Bake in 350 degrees F convection oven 4 hours or until pork bellies are tender.
• Remove from pan; cool.
• Cut each belly into 12 chunks; keep warm.
• Creamy Grits: Bring water and salt to boil in medium saucepan on medium-high heat.
• Gradually whisk in grits; cook until grits start to thicken, whisking constantly.
• Reduce heat to low; simmer 10 min., whisking frequently.
• Add cream cheese, honey and sage; whisk until well blended.
• Keep warm.
• Balsamic-Glazed Greens: Mix dressing and sugar in medium saucepan (or in small saucepan for trial recipe).
• Bring to boil; simmer on medium-low heat 8 min.
• or until thick enough to coat back of spoon, stirring occasionally.
• Meanwhile, bring water to boil in stockpot on high heat.
• Add collard greens.
• Return to boil; cook 6 to 8 min.
• or until tender.
• Drain greens; return to pan.
• Add dressing mixture to greens; stir to evenly coat.
• Keep warm.
• For each serving: Spoon 1/2 cup Creamy Grits and 1-1/4 cups Balsamic-Glazed Greens onto serving plate.
• Add 3 pork belly chunks.