Orange Braised Wisco Saddleback Hog with Black Pepper ‘Day Old Cheddar’ Grits, PBR Syrup


Serves 4-6

Ingredients for Saddleback Hog

1 lb Pork Belly, cleaned & trimmed
2 ea Onion, rough chopped
2 ea Oranges, sliced
1 bunch Celery, leaves & stems trimmed
2 ea Carrots, rough chopped
2 clove Garlic, whole
6 ea Bay Leaf
3 cup Chicken Stock
1 cup Instant Grits or Polenta
4 oz Day Old Cheddar, shredded
4 oz Butter
1 tbsp fresh cracked Black Peppercorns
1 oz fresh Parsely, chopped
1 tbsp Brown Sugar
½ cup Pear Cider
½ cup Pabst Blue Ribbon
2 tsp Spiced Rum
Salt & Pepper to taste
Fresh Thyme & Rosemary

Method for Saddlback Hog

• Then entire dish is a sub recipe of a beautiful braised pork belly. Start by scoring the fat side of the belly, seasoning with salt and pepper and browning in a medium hot pan on both sides. Reserve the pan drippings.
• Place seared belly in a sturdy baking dish on top of onions, celery, carrots, oranges, garlic and herbs. Top the whole mixture with the chicken stock, cover tightly and put in 325 degree oven for 3 hours.
• Allow to rest for 30 minutes.
• For the grits, remove ¼ cup of onions and celery, puree in blender with 1 cup of the braising liquid. Place in sauce pan and bring to simmer, add grits or polenta and cook to instructions, finish with 2 oz whole butter, cheddar, cracked pepper and fresh parsely.
• For the PBR syrup, place brown sugar, beer, cider, 30z of braising liquid and rum into sauce pan and reduce to syrupy consistency or by ¾, set aside and whisk in 2oz butter, season with salt and pepper.
• To plate, dollop 3oz of the grits in middle of bowl, top with slice of the pork belly then smother with with the PBR syrup.
• Lightly dress your favorite greens with the lemon and olive oil and place on top if you’d like, enjoy!

425 East Mason Street, Milwaukee, WI, 53202