Spicy Maple-Glazed Pork Belly & Grits with Smoked Peach Compote
This dish is a luxurious breakfast experience, featuring crispy, sweet, and spicy pork belly served atop creamy, cheesy grits. The smoky-sweet peach compote cuts through the richness, offering a complex flavor profile that is both comforting and exciting.
Prep Time
150 min
Difficulty
Hard
Servings
4
Calories
850 kcal
Instructions
- 1
Preheat oven to 325°F (160°C). Score the skin of the pork belly in a diamond pattern, being careful not to cut into the meat. Season generously with salt and black pepper.
~5 min - 2
Place pork belly on a parchment-lined baking sheet, skin-side up. Roast for 2 hours.
~120 min - 3
While the pork belly roasts, prepare the glaze: In a small saucepan, whisk together maple syrup, soy sauce, sriracha, brown sugar, garlic powder, and smoked paprika.
~5 min - 4
After 2 hours of roasting, remove the pork belly from the oven. Drain off most of the rendered fat (reserve for other uses). Brush the pork belly generously with the prepared glaze.
~5 min - 5
Return the pork belly to the oven, increasing the temperature to 400°F (200°C). Continue to roast for another 20-25 minutes, or until the glaze is caramelized and the skin is crispy and crackling.
~25 min - 6
While the pork belly finishes, prepare the grits: In a large pot, bring water and milk to a simmer over medium heat. Gradually whisk in the grits, stirring constantly to prevent lumps.
~5 min - 7
Reduce heat to low, cover, and cook for 25-30 minutes, stirring occasionally, until the grits are tender and creamy. Stir in butter and grated cheddar cheese until melted and smooth. Season with salt to taste.
~30 min - 8
Prepare the smoked peach compote: Peel and dice the peaches. In a small saucepan, combine diced peaches, liquid smoke, cinnamon, lemon juice, and 2 tablespoons of water. Cook over medium-low heat for 10-15 minutes, stirring occasionally, until peaches are softened and the sauce has thickened slightly.
~15 min - 9
Once the pork belly is done, let it rest for 5-10 minutes before slicing into thick pieces.
~10 min - 10
To serve, spoon a generous portion of cheesy grits into bowls. Top with sliced pork belly and a dollop of smoked peach compote.
~2 min
Tips
- For extra crispy pork belly skin, you can broil it for the last few minutes of cooking, watching very carefully to prevent burning.
- The rendered pork fat can be strained and stored in the refrigerator for an incredibly flavorful addition to fried eggs or roasted vegetables.
Featured Collections
Popular Recipes
HalalUmami Mushroom & Olive Bites
These savory bites combine the earthy depth of mushrooms with the briny, complex flavor of Kalamata olives. A touch of garlic and a hint of bitter radicchio create a sophisticated and addictive snack.
HalalSpicy Peach & Brie Bites
These delightful bites feature creamy brie cheese topped with a sweet and spicy peach compote, all served on crispy toasted baguette slices. They offer a perfect balance of sweet, tangy, and savory flavors, making them an ideal appetizer for any gathering.
HalalHoney Lavender Ricotta Pancakes
Delicate, fluffy pancakes infused with the subtle floral notes of lavender and the sweet richness of honey. These airy delights are a perfect way to start your morning with a touch of elegance.
HalalUmami Duck Fat and Lychee Tartlets
These savory-sweet tartlets feature a rich, umami-forward duck fat pastry filled with caramelized red onion and a surprising burst of sweet lychee. A delicate balance of flavors, perfect for an adventurous dessert.