Our May Chef of the Month has done it again with a show-stopping recipe full of delicious goodness! Try his Cajun Rubbed Pork Belly with Cheesy Grits if you are looking for a dish to indulge.
Ingredients:
1 lb Pork Belly
Cajun Rub (as needed)
Grits (as desired)
4 Tbsp Sliced Butter
Salt
Pepper
Thyme
1/2 Cup Fontina Cheese
1/2 Cup White Cheddar Cheese
Milk (1/2 liquid for the grits)
Chicken Stock (1/2 liquid for the grits)
Honey
Smoked Gouda
Pork Belly Directions:
1. Score the skin side of a 1lb pork belly, and rub entire pork belly with Cajun rub. Let refrigerate overnight if possible.
2. Roast pork belly in pan or baking sheet for 45 minutes at 425 degrees F for 1 1/2 hours. Cover with foil and let rest before slicing.
Cheesy Grits Directions:
1. Cook grits mixture of half milk and half chicken stock – amount of grits and liquids are according to your package (usually 1 part grits to 4 parts water). Bring to a boil, constantly stirring.
2. When grits are finished, add 4 Tbsp sliced butter, cajun rub, salt, pepper, thyme, 1/2 c each Fontina and White Cheddar cheese (can use more for even creamier and cheesier grits).
3. Add more milk if grits are too thick and stir well. Taste for seasonings.
4. Quick pan fry sage, about 40 seconds, then immediately dip in honey. Shave the smoked Gouda and begin plating!
Hands down the best pairing of grits on this planet!
Enjoy!
Connect with Our May Chef of the Month:
Website: https://www.ragincajuncookin.com/
Instagram: @theblackbeltchef
Facebook: Ragin’ Cajun Cookin’
Twitter: @ragincajuncookn
Chef Vibes 
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