Grits & Grillades
Ingredients
Serves 6 healthy portions
- 3 lbs boneless pork loin or shoulder
- salt, pepper & cayenne for seasoning pork
- flour for dredging pork + 1 cup for roux
- 1 cup vegetable oil or butter for roux
- ⅓ cup bacon fat
- 4 cups onion, small dice
- 2 cups green bell pepper, small dice
- 2 cups celery, small dice
- ¼ cup garlic, minced
- 6-8 tomatoes, peeled & diced
- 4 bay leaves
- 2 tbsp apple cider vinegar
- 2 quarts chicken stock
- chopped scallions for garnish
How-to
Cook Pork
- Slice pork into ¾" slices.
- Cover with plastic and pound with a meat mallet until about ¼ to -⅜: thick
- Season meat liberally with salt, pepper & cayenne
- Heat bacon fat in a skillet over medium high heat
- Dredge each cutlet in flour, then brown in the bacon fat on both sides
- Remove cutlets from pan and set aside
Make Roux
- In a deep skillet or Dutch oven, mix 1 cup oil or melted butter with 1 cup flour
- Place over medium heat stirring constantly until the mixture reaches a deep mahogany brown, 30-45 minutes
Finish the Dish
- Once roux is ready, add onion, celery and bell pepper
- Lower heat and continue to stir
- Once vegetables have softened, about 10 minutes, add garlic, tomatoes, vinegar and bay leaves
- Add stock, bring to a boil, and add the cooked pork to the pot
- Simmer for 1-2 hours or until meat is tender, stirring occasionally
- Add salt & pepper to taste
- Serve over slow-cooked grits and garnish with scallions