Rhubarb-Bourbon Pork Belly, Vegetable, and Grits Bowl

Spring for Bowls

Temperatures are warming up and the bowl trend is as hot as ever.  Bowls can go beyond Asian flavor profiles. This spring, take advantage of trending proteins and spring produce in your toppings to freshen up your seasonal offerings.

Pork belly pairs beautifully with spring produce. The intensely tart flavor of rhubarb cuts the richness of pork belly. Use rhubarb in a sauce for pork belly and serve over grains, like creamy grits. Top with additional fresh produce, such as asparagus and turnips, for a bowl offering that compliments the best of spring’s bounty.

Rhubarb-Bourbon Pork Belly, Spring Vegetable & Creamy Grits Bowl
A creamy grits bowl topped with rich pork belly, sauteed spring vegetables, and drizzled with a rhubarb-bourbon sauce
Servings
4
Servings
4
Rhubarb-Bourbon Pork Belly, Spring Vegetable & Creamy Grits Bowl
A creamy grits bowl topped with rich pork belly, sauteed spring vegetables, and drizzled with a rhubarb-bourbon sauce
Servings
4
Servings
4
Ingredients
Pork Belly
Rhubarb-Bourbon Sauce
Spring Vegetable Sauté
Creamy Grits
Servings:
Units:
Instructions
Pork Belly
  1. Heat all ingredients except pork belly and honey in a stockpot to a boil. Reduce heat and simmer for 30 minutes. Cool to room temperature and add pork belly. Cover and refrigerate 24 hours.
  2. Bring pork belly and brine to room temperature. Remove pork belly from brine and score a crosshatch pattern into the skin; discard the brine.
  3. Roast pork belly skin side up in a half hotel pan at 325°F for 2½ hours. Brush pork belly with honey and roast 30 minutes; cool and refrigerate.
Rhubarb-Bourbon Sauce
  1. Reduce all ingredients except butter by half in a saucepan over medium-high heat. Cool slightly and purée in a blender, then strain through a fine-mesh sieve.
  2. Reduce further over low heat, about 8 to 10 minutes. Swirl in the butter.
Spring Vegetable Sauté
  1. In a large sauté pan, melt butter over medium heat. Add carrots, radishes and turnips sauté 3 minutes. Add leeks and sauté 1 minute, then add asparagus and sauté until vegetables are almost tender, about 1 minute. Season with salt and pepper.
Creamy Grits
  1. Heat all ingredients except grits to a simmer in a saucepan over medium heat. Whisk in grits gradually to reduce clumping. Reduce heat to low and cook until smooth, about 45 minutes. If grits get too thick, add additional milk or cream to attain a smooth consistency.
For Serving
  1. Thinly slice pork belly and heat in 375°F oven. Ladle grits into serving bowl; arrange vegetable sauté and sliced pork belly over grits and drizzle with Rhubarb-Bourbon Sauce.

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