Pork Belly Fried Grits Corn Salad Recipes

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PORK BELLY, FRIED GRITS, & CORN SALAD



Pork Belly, Fried Grits, & Corn Salad image

These recipes are for a simple but indulging flavor filled, mouth watering, good eat. I'm always looking for a good recipe to try or something I put together myself. One night my other half wanted something different to eat but what because they are so picky. So I seen a couple of cooking show on TV and had all these ingredients on hand and combined them to make a complete meal. It was a hit.

Provided by DEMETRIA ROLLINS @demetriamccoy1973-4910

Categories     Other Main Dishes

Number Of Ingredients 13

8 slice(s) pork belly
1 bottle(s) honey mustard dressing
1 cup(s) quick cooking grits
2 can(s) sweet corn
1/2 cup(s) each onion, jalapeño, bel pepper, garlic, and cilantro
3 cup(s) flour
2 cup(s) oil
2 tablespoon(s) salt, pepper, garlic, sugar, butter
2 large eggs
3 slice(s) cheddar cheese
1/2 each cup(s) mayo and sour cream
1 bottle(s) cooking spray optional
2-3 cup(s) water

Steps:

  • Trim rind off pork belly. Season with salt and pepper. Beat eggs in bowl. Place flour in paper bag. Heat oil. Dip meat in egg wash then in flour shake off excess and fry until golden, turning 1x. Drain on paper towel. Drizzle with honey mustard.
  • Cook and season grits to your desire. Pour in greased square pan put in fridge to cool for about 6 hrs. Remove from pan and place on wax paper, cut into equal squares. Coat with flour. Heat frying pan add a splash of oil to pan fry. Fry 4-5 minutes per side or until golden. Break cheese slices into 4 pieces each. Place on top of squares remove from heat and let melt. Drain on paper towel.
  • Drain corn, dice up onion, bel pepper, jalapeño, cilantro, and garlic. Place all ingredients in one bowl season with, salt pepper, sugar. Mix in mayo and sour cream. Chill for several hours to let flavors marinate.

FRIED SKILLET CORN SALAD



Fried Skillet Corn Salad image

In the South, any kind of vegetable side dish can be called a salad. We like to say that if you add mayonnaise and celery to something, you've got a salad. While this "salad" has neither mayo nor celery, it can be served cold or hot, so I think that counts, right? Sweet summer corn is sautéed with pork belly, red onion, bell pepper and tomatoes for a colorful and savory side.

Provided by Kardea Brown

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

Four 6-by-1/2-inch-thick slices pork belly (about 1/2 pound)
2 tablespoons unsalted butter
1 red onion, finely diced (1 3/4 cups)
1 small green bell pepper, finely diced (3/4 cup)
Kosher salt and freshly ground black pepper
4 cups fresh corn kernels (from 6 ears of corn)
One 14.5-ounce can diced tomatoes, drained

Steps:

  • Heat a large cast-iron skillet over medium heat. Add the pork belly and cook until crispy, about 3 minutes per side. Remove from the skillet to paper towels to drain, reserving the drippings in the skillet.
  • Increase the heat to medium-high. Add the butter and heat until melted. Add the onion and bell pepper. Season with salt and cook until the vegetables are softened and begin to brown, 4 to 5 minutes. Stir in the corn and season with salt and pepper, then chop the pork belly. Add the pork belly and tomatoes and cook until the corn is softened and the tomatoes begin to release their liquid, about 5 minutes more.

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