Best 3 Pork Belly Fried Grits Corn Salad Recipes

Pork Belly Fried Grits Corn Salad is a tantalizing and hearty Southern dish that combines the richness of pork belly with the creamy texture of fried grits and the freshness of a sweet corn salad. This delectable meal is a symphony of flavors and textures that will indulge your taste buds.

The pork belly is slow-cooked until tender and succulent, infusing the grits with its savory goodness. The creamy grits are then pan-fried to achieve a golden-brown crust, adding a delightful crunch to the dish. The sweet corn salad provides a refreshing contrast with its vibrant colors and sweet, juicy kernels.

This article features three variations of Pork Belly Fried Grits Corn Salad, each with its own unique twist:

**Classic Pork Belly Fried Grits Corn Salad:** This recipe stays true to the traditional Southern style, using simple ingredients to create a timeless dish that is both comforting and flavorful.

**Creamy Pesto Pork Belly Fried Grits Corn Salad:** This variation adds a vibrant twist to the classic recipe by incorporating a creamy pesto sauce, made with fresh basil, pine nuts, and Parmesan cheese. The pesto adds a herbaceous and nutty flavor to the dish, balancing the richness of the pork belly and the sweetness of the corn.

**BBQ Pulled Pork Belly Fried Grits Corn Salad:** This recipe takes inspiration from the beloved barbecue flavors of the South, using BBQ pulled pork belly as the star ingredient. The smoky and tangy BBQ sauce adds a delightful complexity to the dish, making it perfect for a casual gathering or backyard barbecue.

Here are our top 3 tried and tested recipes!

CRACKLINS (DEEP-FRIED PORK BELLY)

Cracklins (Deep-Fried Pork Belly) image

Pork belly fried until crisp. Season with salt or Cajun seasoning immediately after frying so it will stick.

Provided by Lori L Dixon

Categories Appetizers and Snacks Meat and Poultry Pork

Time 11m

Yield 8

Number Of Ingredients 2

Ingredients

2 quarts oil for frying, or as needed
1 pound pork belly, cut into 1-inch squares

Steps:

Heat about 4 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Fry pork belly squares in batches until golden brown, about 5 minutes. Drain on paper towels.
Heat about 4 inches of oil in another large saucepan to 425 degrees F (218 degrees C).
Fry pork belly squares in batches a second time until skin "pops," 30 seconds to 1 minute. Drain on fresh paper towels.

Nutrition Facts : Calories 488.2 calories, Cholesterol 40.8 mg, Fat 52.1 g, Protein 5.3 g, SaturatedFat 13.8 g, Sodium 18.1 mg

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

Ingredients

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

Ingredients

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.

Tips:

Select high-quality pork belly: Choose pork belly with a good amount of marbling, as this will contribute to the flavor and texture of the dish.
Score the pork belly: Scoring the pork belly helps the fat render and allows the marinade to penetrate deeper.
Use a flavorful marinade: The marinade is crucial for infusing the pork belly with flavor. Experiment with different combinations of herbs, spices, and liquids to create a marinade that suits your taste.
Cook the pork belly slowly: Low and slow cooking is the key to tender and juicy pork belly. Whether you're roasting, braising, or smoking, make sure to cook the pork belly until it reaches an internal temperature of 145°F (63°C).
Make crispy pork belly: If you're looking for crispy pork belly, you can finish it by roasting it in a hot oven or searing it in a pan.
Use fresh ingredients for the fried grits: Freshly milled grits and flavorful stock will make a big difference in the taste of the fried grits.
Season the fried grits well: Don't be afraid to season the fried grits generously with salt and pepper. You can also add other herbs and spices to taste.
Use a variety of vegetables for the corn salad: A variety of vegetables, such as tomatoes, cucumbers, and bell peppers, will add color and flavor to the corn salad.
Dress the corn salad lightly: A light dressing made with olive oil, vinegar, and herbs will allow the flavors of the vegetables to shine through.

Conclusion:

Pork belly is a versatile and delicious cut of meat that can be cooked in a variety of ways. When cooked properly, pork belly is tender, juicy, and flavorful. The recipes in this article provide step-by-step instructions for making three delicious pork belly dishes: roasted pork belly with fried grits and corn salad, braised pork belly tacos, and smoked pork belly burnt ends. Whether you're a seasoned cook or a beginner, these recipes are sure to impress your friends and family.