Breakfast › Grits & Grillades

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

Cook Pork

1. Slice pork into ¾" slices.
2. Cover with plastic and pound with a meat mallet until about ¼ to -⅜: thick
3. Season meat liberally with salt, pepper & cayenne
4. Heat bacon fat in a skillet over medium high heat
5. Dredge each cutlet in flour, then brown in the bacon fat on both sides
6. Remove cutlets from pan and set aside

Make Roux

1. In a deep skillet or Dutch oven, mix 1 cup oil or melted butter with 1 cup flour
2. Place over medium heat stirring CONSTANTLY until the mixture reaches a deep mahogany brown (30-45 minutes)

Finish the Dish

1. Once roux is ready, add onion, celery and bell pepper
2. Lower heat and continue to stir
3. Once vegetables have softened (about 10 minutes), add garlic, tomatoes, vinegar and bay leaves
4. Add stock, bring to a boil, and add the cooked pork to the pot
5. Simmer for 1-2 hours or until meat is tender, stirring occasionally
6. Add salt & pepper to taste
7. Serve over slow-cooked grits and garnish with scallions