30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Southern Gochujang Fried Grits
Creamy grits are fried to a golden crisp and tossed in a vibrant gochujang sauce, complemented by the savory crunch of crispy pork belly.
Total Time
60
Yield
4
Calories
600 cal
Difficulty
Medium
Cuisine
Korean Fusion
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What You'll Need
Equipment:
Oven, Saucepan, Whisk, Baking sheet, Large skillet, Paper towels •
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Instructions
Cook Pork: Score Pork belly skin in a crosshatch pattern. Season with salt and pepper. Place in a cold oven and bake at 400°F (200°C) for 60-90 minutes, or until crispy and rendered.
Cook Grits: In a medium saucepan, bring Chicken broth and Salt to a boil. Gradually whisk in Grits and reduce heat to low. Cook, stirring frequently, for 25-30 minutes, or until grits are creamy and thickened.
Stir in Butter and Cream: Remove grits from heat and stir in Butter and Heavy cream.
Prepare Sauce: In a small bowl, whisk together all Sauce ingredients until well combined.
Chill Grits: Spread grits onto a baking sheet and refrigerate for at least 2 hours, or until firm.
Fry Grits: Cut chilled grits into squares or rectangles. Heat about 1/4 inch of oil in a large skillet over medium-high heat.
Fry until golden: Fry grits in batches for 2-3 minutes per side, or until golden brown and crispy.
Toss in Sauce: Remove grits from skillet and place on a paper towel-lined plate. Immediately toss with Sauce.
Serve: Top with crispy Pork belly, Green onions, and Sesame seeds. Serve immediately.
