Roasted Pork Bellies with Creamy Grits & Glazed Greens

• Spice-Rubbed Pork Bellies
• 6 Tbsp. black peppercorns
• 6 Tbsp. coriander seeds
• 6 Tbsp. fennel seeds
• 1 Tbsp. whole allspice berries
• 3 cups sugar
• 1-1/2 cups salt
• 6 each pork bellies, 1 lb. each
• Creamy Grits
• 3 qt. water
• 6 Tbsp. salt
• 3 qt. quick-cooking grits
• PHILADELPHIA Original Cream Cheese, softened
• 6 Tbsp. honey
• 2 Tbsp. fresh fresh sage, minced
• Balsamic-Glazed Greens
• 1-1/2 qt. KRAFT Balsamic Vinaigrette Dressing
• 3 cups dark brown sugar, packed
• 6 gal. water
• 1 gal. collard greens

1. Spice-Rubbed Pork Bellies: Combine first 4 ingredients in small saute pan; cook on medium heat 15 sec.
2. or until toasted and fragrant, stirring constantly.
3. Remove from heat; cool.
4. Crush with a mortar and pestle; mix with sugar and salt.
5. Rub onto all sides of pork bellies.
6. Refrigerate 3 hours.
7. Rinse pork bellies; pat dry with paper towels.
8. Place in 3-inch-deep half-hotel pan (or in quarter-hotel pan for trial recipe).
9. Fill pan 2/3 full with water; cover tightly with foil.
10. Bake in 350 degrees F convection oven 4 hours or until pork bellies are tender.
11. Remove from pan; cool.
12. Cut each belly into 12 chunks; keep warm.
13. Creamy Grits: Bring water and salt to boil in medium saucepan on medium-high heat.
14. Gradually whisk in grits; cook until grits start to thicken, whisking constantly.
15. Reduce heat to low; simmer 10 min., whisking frequently.
16. Add cream cheese, honey and sage; whisk until well blended.
17. Keep warm.
18. Balsamic-Glazed Greens: Mix dressing and sugar in medium saucepan (or in small saucepan for trial recipe).
19. Bring to boil; simmer on medium-low heat 8 min.
20. or until thick enough to coat back of spoon, stirring occasionally.
21. Meanwhile, bring water to boil in stockpot on high heat.
22. Add collard greens.
23. Return to boil; cook 6 to 8 min.
24. or until tender.
25. Drain greens; return to pan.
26. Add dressing mixture to greens; stir to evenly coat.
27. Keep warm.
28. For each serving: Spoon 1/2 cup Creamy Grits and 1-1/4 cups Balsamic-Glazed Greens onto serving plate.
29. Add 3 pork belly chunks.

bellies, black peppercorns, coriander seeds, fennel seeds, whole allspice berries, sugar, salt, pork bellies, grits, water, salt, quickcooking grits, philadelphia original cream cheese, honey, fresh sage, dressing, dark brown sugar, water, collard greens

Taken from www.kraftrecipes.com/recipes/roasted-pork-bellies-creamy-grits-glazed-greens-124143.aspx (may not work)