Secrets of the Best Chefs

My friend Mark wrote me an e-mail the day after I served him this

dish for dinner: “That pork belly haunted my dreams.” For good

reason! This is the ultimate way to serve up the ultimate part of

the pig; every step of the process is intuitive and simple. You cure

the belly with salt and sugar, confit it in olive oil, press it in the

refrigerator to distribute the fat more evenly, and then, when

you’re ready to eat, you slice it up and sear it. As for the kimchi

rice grits, you can certainly try making this with just rice, but

there’s something special about ordering a product from a

company as well respected as Anson Mills.

Start this dish at least a day before you plan to serve it.

FOR THE RUB

1 teaspoon whole white peppercorns

1 teaspoon crushed red pepper flakes

1 cup kosher salt

½ cup sugar

1 teaspoon freshly grated nutmeg

FOR THE BELLY

2-pound piece of pork belly*

4 cups olive oil or duck fat, plus more as needed

FOR THE RICE GRITS

2 cups chicken stock or water