Crispy Pork Belly Over Grits with Bacon Jam

Prep time: 7 minutes (not including time to make grits)

Cook time: 40 minutes

Yield: 4 servings

INGREDIENTS:

BACON JAM:

• ¼ pound bacon, cut into small dice
• ¼ cup diced onions
• ½ cup beef bone broth, homemade (here) or storebought

PORK BELLY

• 1 tablespoon ghee or coconut oil
• 1 (12-ounce) package fully cooked pork belly (see note)
• 1 batch Keto Grits, for serving
• Chopped fresh herbs of choice, for garnish (optional)

INSTRUCTIONS:

1. To make the bacon jam, cook the bacon in a large cast-iron skillet over medium-high heat until crisp-tender, about 10 minutes. Add the onions and cook for about 5 more minutes. Add the broth and bring to a simmer, scraping the bits off the bottom of the pan. Increase the heat to high and boil, while stirring, until the liquid has evaporated and the jam has a spreadable texture, about 10 minutes. (Note: Once cool, the jam can be stored in a sealed jar in the
   refrigerator for up to 6 days.)
2. To make the pork belly, heat the ghee in a castiron skillet over medium-high heat. Place the slab of pork belly in the hot pan and sear on all sides for about 2 minutes per side, until crispy. Remove from the heat and cut into ½-inch-thick slices.
3. To serve, divide the grits among 4 plates or bowls and top with the pork belly. Cover the pork with the bacon jam and garnish with fresh herbs, if desired.
4. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.