John's City Diner's pork belly and corn grits

John's City Diner's pork belly and corn grits

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John's City Diner recipes for pork belly and corn grits 

Bourbon Maple Glaze

- 1 Cup Real Maple Syrup

- 1 Cup Bourbon – Makers Mark preferred

- ½ Cup Brown Sugar

- 2 T Apple Cider Vinegar

- 1 tspn Dry Mustard

- 1 T Worcestershire

- 1 tspn Granulated Garlic

- 1 tspn Kosher salt

- Mix all ingredients in a bowl and put in a sauce pan AWAY FROM THE STOVE!!!! THE ALCOHOL WILL FLAME AND COOK OFF. BE CAREFUL!!!!

- Bring to a boil and then turn down to a low simmer

- Simmer for 12 minutes. When cooled, reduction should be thick and syrupy

 

Pork Rub

- ½ Cup Granulated Garlic

- ½ Cup Black Pepper

- ½ Cup Paprika

- ½ Cup Cumin

- ½ Cup Coriander

- ½ Cup Dry Mustard

- ½ Cup Ancho Chili Powder

- ½ Cup Curry Powder – mild

- 1 Cup Kosher Salt

- 1 Pound Brown Sugar

- ¼ Cup Dried Basil

- ¼ Cup Dried Thyme

- ¼ Cup Dried Oregano

- ¼ Cup Cinnamon

- ¼ Cup All Spice

- ¼ Cup Chinese 5 Spice

- Thoroughly mix all ingredients and store in an air tight container

Hint: Use a container with an air tight lid and shake to mix ingredients

 

Roasted Corn Grits

- 2 Cups Chicken Stock – homemade preferred

- 2 Cups Heavy Cream

- 1 Cup Roasted Corn

- 1 Cup Real, Slow Cook Grits

- Bring chicken stock to a boil

- Add heavy cream and whisk back to a boil

- Slowly whisk in grits

- Reduce heat and simmer for 10 – 12 minutes, may be longer depending on brand of grits

- Whisk should stand up when grits are done

 

Roasted Corn

- 4 oz Butter

- 3 Cups Fresh corn charred on an open flame, removed from the cob

- 2 T Corn seasoning – recipe below

- 1 Cup Sliced Onions

- Heat a sauté pan on high, non-stick is best.

- Add butter and corn to pan and cook for 6 minutes

- Add onions and corn seasoning and cook until onions are soft and translucent. Corn should be a deep, caramel brown color

- Corn Seasoning: 1 teaspoon salt, 1 T sugar and T black pepper

 

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