Directions

1. Heat Unox® to 250°F with steam setting to 20%, smoker setting to 10 and fan speed at 2 on oscillation setting. Place wood chips in smoker box and place into the combi.
2. While the combi is getting up to temperature, place the pork belly on a perforated full-size sheet pan and season with salt pepper and garlic blend over the fat cap. Score the fat of the pork belly. Place the seasoned pork belly into the combi and set the timer for about 2 hours.
3. Once pork belly reaches and internal temp of 180°F, remove from the combi and let rest for 15 minutes. Then place in the cooler for 3 hours or overnight until fully chilled. Then cut into thick slices and bag 4oz per portion. -Chilling the pork belly improves cutting for portioning.
4. After placing pork belly into the cooler, begin preparing pickled veg. Cut all vegetables according to ingredient list. Place the vegetables into a 4-quart container and pour the pickling liquid over the veg and place into the cooler for 3 hours to overnight.
5. Heat a stock pot of water or a steamer and place in a bag of cheddar grits. Cook for about 30 minutes or until you reach an internal temp of 165°F. Place in holding cabinet once temp is reached.
6. In a sauté pan on medium heat add a 1/4 lb. of butter and melt until starting too partially brown. Then add the sliced green apples and sauté until softened, approximately 3 minutes. Then add in the brown sugar and sea salt and cook until a glaze forms on the apple approximately 2 minutes. Remove from heat and set aside.
7. In a sauté pan heat to high heat and place 4 portions of sliced pork belly. Cook until they start to crisp up, approximately 3 minutes. Then add in the maple syrup, bourbon, and Cajun seasoning. Cook until the maple syrup mixture glazes the pork belly.
8. To plate, place the grits into the appropriate to go container and top with glazed pork belly and garnish with pickled veg and side portion of fried green apples.