Pork Belly and Jimmy Redcorn Grits
2-3 pounds pork belly, skin on
2 cups beer
1.5 cups soy sauce
1.5 cups Steen's cane vinegar
1/4 cup fish sauce
1 tablespoon fresh lime juice
6 garlic cloves
1 three inch piece of ginger, peeled and sliced into 1/4" pieces
Preheat oven to 300 degrees.
Place your garlic and ginger in a roasting pan, and then place the pork belly, skin side up, on top of garlic and ginger.
In a medium bowl, mix together beer, soy sauce, vinegar, fish sauce, and lime juice; pour over pork belly.
Cover roasting pan tightly with aluminum foil, place on rimmed sheet tray, and cook until pork is tender, about 4 hours.
Carefully remove foil, cover pork belly with parchment paper, and set a baking dish on top, weighed down with a few canned goods. Set in fridge to chill overnight.
To serve, prepare grits how you normally like, dear pork belly in a skillet, and serve together. I like a little sauce, so I made a reduction of cane vinegar, Tabasco Soy Sauce, and bourbon.