Hot Honey Pork Belly with Creamy Cheddar Grits | CookOS

Hot Honey Pork Belly with Creamy Cheddar Grits

Name: Hot Honey Pork Belly with Creamy Cheddar Grits
Prep time: 10 min
Cook time: 3 h 20 min
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: ¼ cup honey; 2 tsp hot sauce; ½ tsp garlic powder; ½ tsp onion powder; 1 lb smoked slab bacon or pork belly, cut into quarters; 1 cup coarse cornmeal grits or polenta; ½ cup shredded cheddar cheese; ¼ cup whole milk; 2 tbsp butter; 2 tbsp chopped scallions

This Southern dish combines smoked pork belly glazed with a spicy-sweet homemade hot honey, cooked sous vide for tender results and finished under the broiler for a golden crisp, served alongside rich creamy cheddar grits.

🌍American 🏷️Pork belly 🏷️Hot honey 🏷️Southern cuisine 🏷️Grits Cheddar

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🏷️Sous vide

Hot Honey Pork Belly with Creamy Cheddar Grits

Total

3h 30m

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

¼ cup honey
2 tsp hot sauce
½ tsp garlic powder
½ tsp onion powder
1 lb smoked slab bacon or pork belly, cut into quarters
1 cup coarse cornmeal grits or polenta
½ cup shredded cheddar cheese
¼ cup whole milk
2 tbsp butter
2 tbsp chopped scallions

10 Ingredients

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Instructions

1
In a small bowl, whisk together 1/4 cup honey, 2 tsp hot sauce, 1/2 tsp garlic powder, and 1/2 tsp onion powder until blended.
2
Spread hot honey sauce over the slab bacon quarters, and then vacuum seal. Place sealed bacon in a Suvie pan, fill pan with water, and place pan in the bottom zone of Suvie. Input settings, and cook now or schedule. Bottom Zone: Sous Vide at 165°F for 2 hours. Top Zone: None.
3
Place 1 cup grits in the Suvie rice pot (black handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Suvie Starch Cooker Settings: Grains, Polenta, 1 Cup.
4
After the cook, remove all the pans from your Suvie. Drain excess water from the bacon pan, remove bacon from the vacuum-sealed bag, and wipe the Suvie pan dry with a paper towel. Return bacon to Suvie and broil for 10-15 minutes, rotating the pan halfway through, until caramelized and crisp. Once broiled, remove the pan from your Suvie and cut bacon into 1-inch pieces.
5
While the bacon broils, transfer grits to a medium bowl. Add 1/2 cup cheese, 1/4 cup milk, and 2 tbsp butter, stirring to combine. Once the cheese has melted, season to taste with salt and pepper.
6
To serve, divide grits between 4 bowls and top with bacon and scallions.

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Tips & Notes

Pro tips

Apply the hot honey generously to all sides of the pork belly before sous vide to ensure even flavor penetration and a well-developed glaze.
After sous vide cooking, pat the pork belly dry before broiling to achieve maximum crispiness and prevent steaming.
Stir the grits frequently during cooking to prevent lumps and ensure a smooth, creamy texture throughout.
Monitor the pork belly closely under the broiler—it can char quickly; aim for golden brown, typically 3–5 minutes depending on your broiler strength.

Substitutions

Hot sauce → sriracha or cayenne pepper mixed with honey (adjust to taste preference)
Smoked pork belly → bacon (use thicker-cut bacon and reduce cooking time by half)
Cheddar cheese → gruyere or sharp white cheddar (for different flavor depth)
Whole milk → heavy cream (for extra richness in the grits)

Storage & make-ahead

Store leftover pork belly and grits separately in airtight containers for up to 3 days; reheat pork belly gently in a 325°F oven and grits on the stovetop with a splash of milk to restore creaminess.

Equipment

Sous vide immersion circulator and vacuum sealer or ziplock bags · Broiler or high-heat oven setting · Heavy-bottomed pot for grits (to prevent scorching)