Slow-cooked pork belly with cranberries, Jalapeno cheese grits - Dallas News | myFOXdfw.com

Slow-cooked pork belly with cranberries, Jalapeno cheese grits

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Thanks to  G Texas Catering and The Grotto for these recipes -- see them at Western Days Festival in Lewisville!
www.cityoflewisville.com
www.thegrottotonight.com
www.gtexascatering.com

Jalapeno Cheese Grits

4 cups milk
2 cups chicken stock
2 cups water
2 cups grits
6 grinds of black pepper
½ cup butter
1 cup Cheddar, shredded
2 Jalapenos - charred - cleaned and minced

Bring first 3 ingredients to a boil, slowly add grits, pepper and jalapenos.  Lower heat and cover.  Cook for a couple of minutes.  Remove lid and stir about every 4 minutes for 12 minutes.  
Remove from heat and whisk in butter and cheese.

Slow Cooked Pork Belly

2 lbs Pork Belly - trimmed
1 onion, chopped
1 Tbl garlic, chopped
1 carrot, chopped
1 celery, chopped
1 Tbl parsley, chopped
1 Tbl basil, chopped
1 cup Chicken Stock

Lightly salt and pepper the pork belly.  Sear in hot skillet - fat side down.  Add vegetables and stock. Cover.  Cook at 280o for 2 to 2-1/2 hours.


Cranberry Syrup

1 ½ cup cranberries
juice of 2 oranges
juice of 1 lemon
¼ cup sugar
1 cup water

 

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