wrap. Cover it with more plastic wrap and top it with another
tray that you line with some heavy cans* to put weight on top of
the belly. Refrigerate overnight.
The next day, cook the grits by bringing the 2 cups of chicken
stock to a boil over high heat. Slowly stir in the grits and the salt.
Lower the heat and cook until the grits are thick and creamy; taste
so you know. If the liquid is gone before the grits are cooked, add
more stock or water. Continue cooking until the grits taste cooked
through, about 20 minutes.
Add the chopped kimchi and cream.
Remove the pork belly from the tray and cut into individual
portions. In a large skillet, heat the canola oil and olive oil until
very hot but not smoking.
Add the pork belly to the oil and cook very fast—it will pop
and spray, 30 seconds to a minute per side. You want to just
brown it all over without rendering too much fat.
To finish, add lime juice to the grits to taste and adjust the salt.
Spoon grits onto plates. Top with the browned pork belly and, if
you’re using it, the pickled radish.
* Ask for one with good marbling, otherwise you may get a piece
of pure fat.* You’re making a confit—a preservation technique in which you
cook something in fat. Store the cooked pork belly covered in
the fat, in the refrigerator, for several weeks.