Instructions
- **Prepare the Pork Belly:** Preheat oven to 300F (150C). In a small bowl, combine smoked paprika, ground coriander, celery seed, and cayenne pepper. Rub the mixture all over the pork belly, ensuring it's evenly coated. Place the pork belly in a Dutch oven or oven-safe pot and add enough chicken broth to come about 1 inch up the sides. Cover and bake for 2 hours, or until the pork belly is very tender.
- **Make the Pickled Plums:** While the pork belly is baking, prepare the pickled plums. In a medium saucepan, combine rice vinegar, raw honey, star anise, and red pepper flakes. Bring to a simmer over medium heat, stirring until the honey is dissolved. Add the quartered plums and simmer for 5 minutes, or until slightly softened. Remove from heat and let cool completely. Remove the star anise before serving.
- **Cook the Pecan Grit Cakes:** In a medium saucepan, bring chicken broth to a boil. Slowly whisk in the grits and reduce heat to low. Cook, stirring frequently, for 20-25 minutes, or until the grits are thick and creamy. Stir in heavy cream, Parmesan cheese, and toasted pecans. Season with salt to taste. Spread the grits into a greased 8x8 inch baking dish and let cool completely until firm.
- **Prepare the Sorghum Glaze:** In a small saucepan, combine sorghum syrup, apple cider vinegar, Worcestershire sauce, and smoked salt. Bring to a simmer over medium heat and cook for 5 minutes, or until slightly thickened.
- **Crisp the Pork Belly and Glaze:** Once the pork belly is cooked, remove it from the braising liquid and pat it dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Preheat oven to 450F (230C). Place the pork belly on a baking sheet lined with parchment paper. Brush with the sorghum glaze and bake for 10-15 minutes, or until the skin is crispy and golden brown. Brush with the glaze again halfway through cooking.
- **Fry the Grit Cakes:** Cut the cooled grit cakes into squares or rounds. Heat rapeseed oil in a large skillet over medium heat. Fry the grit cakes for 2-3 minutes per side, or until golden brown and crispy.
- **Assemble and Serve:** Slice the pork belly and divide it among plates. Serve with pickled plums, pecan grit cakes, and garnish with fresh chives.