Hot Honey Pork Belly with Creamy Cheddar Grits

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.

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.

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.

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.

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.

To serve, divide grits between 4 bowls and top with bacon and scallions.