Cheesy Grits With Pulled Pork & Spring Vegetables

Directions Print

FOR CAROLINA JUS

1. Add all ingredients into a medium saucepan and whisk gently to incorporate.
2. Cook on medium heat for 15 to 20 minutes. Set aside and cool

FOR THE CHEESY GRITS

1. Bring chicken stock to a rapid boil in a heavy saucepan and gently stir in grits.
2. Simmer, covered, 5 to 7 minutes or until thickened, stirring occasionally.
3. Remove from heat and slowly stir in heavy cream and goat cheese. Season with salt and pepper. Reserve for plating.
4. On a flattop, heat the pulled pork until the edges are crisp and the meat is heated through.
5. While the pork is heating, pour the vinegar into the quart of simmering water and swirl the water.
6. Add salt, crack the egg into a separate bowl and then gently tip it into the simmering water. Let the egg cook until the white is set and the yolk is soft, around 3 minutes. Remove with slotted spoon and drain on paper towels.

FOR THE SPRING VEGETABLES

1. In a mixing bowl, combine fava beans, peas, shaved fennel, shallots, mint and pea shoots
2. Drizzle herb oil and lemon juice and toss until coated.

TO SERVE

1. Divide grits into four dishes.
2. Place pulled pork on top of the grits. Dress with the Carolina Jus.
3. Divide dressed vegetables among the four dishes equally, and serve right away.