William, it was really nothing

Dinner Tonight:
(click to enlarge)
Lacquered Pork Belly, Baked Cheese Grits, Bacon-Fat Fried Kale, Sherry Gastrique

This is a bit involved for a school night. Pork belly is marinated in any combo of salt, sugar, acid, herbs overnight and set to roast over high heat. After a half hour, you drop the heat and let it go low and slow for another 90 minutes. The result is crisp skin and melting fat.

The fat from the roasting process is the base for the sauce. You pour off the fat during cooking, reduce the sauce to a glaze and baste during the final 15 minutes. It’s sweet, porky and rich from the grits. The kale gives it some crunch and a little vegetal hit.

Recommended. And, while a little time consuming, it’s not hard, per se. Eat up.