cook for about 5 more minutes. Add the broth and
bring to a simmer, scraping the bits off the bottom of
the pan. Increase the heat to high and boil, while
stirring, until the liquid has evaporated and the jam has
a spreadable texture, about 10 minutes. (Note: Once
cool, the jam can be stored in a sealed jar in the
refrigerator for up to 6 days.)
- To make the pork belly, heat the ghee in a cast-
iron skillet over medium-high heat. Place the slab of
pork belly in the hot pan and sear on all sides for about
2 minutes per side, until crispy. Remove from the heat
and cut into ½-inch-thick slices. - To serve, divide the grits among 4 plates or
bowls and top with the pork belly. Cover the pork with
the bacon jam and garnish with fresh herbs, if desired. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat on a rimmed
baking sheet in a preheated 350°F oven for 5 minutes
or until warmed through.
note: Vacuum-sealed packages of fully cooked pork
belly are available at Trader Joe’s.