Secrets of the Best Chefs

1 cup Anson Mills rice grits (see Resources)

A pinch of kosher salt

½ cup chopped kimchi

¼ cup heavy cream

Juice of 1 lime

TO FINISH

¼ cup canola oil

¼ cup olive oil

Pickled black radish(optional)

You’ll need to start this dish at least 24 hours before you plan to

serve it. To make the rub, in a spice grinder, grind the white

peppercorns and red pepper flakes into a powder. Stir them

together with the salt, sugar, and nutmeg. Use this rub to season

the pork belly aggressively and allow the pork belly to sit, coated

with the rub and covered with plastic wrap, at room temperature

for 2 hours.

Preheat the oven to 300°F. Brush the rub off the pork belly and

then, in a Dutch oven or a similar pan, submerge the belly in room-

temperature olive oil or duck fat. (Pork fat will work really well

here too.) If 4 cups doesn’t cover it, you’ll need to add more fat:

the belly needs to be completely submerged*.

Roast uncovered for 2½ to 3 hours. You’ll know it’s done when

a knife or skewer goes through the meat easily.

While the belly is warm, place it on a tray lined with plastic