BELLY BUSTER RECIPES

Steps:

• This recipe can be made vegetarian, leave out the hamburger and add 2 cups of fresh mixed vegetables,i.e. broccoli, mushrooms,spinach, carrots, etc.
• Cook elbow macaroni "Al dente",according to instructions on box,drain, add to large casserole.
• Scramble fry hamburger with spanish onion and garlic, if using,until no longer pink, drain any fat through colander, add drained mixture to casserole.
• Add cheese soup, no water, to casserole.
• Add tomatoes to casserole.
• Add salt and pepper to taste.
• Mix thoroughly, in casserole, to evenly distribute ingredients.
• Spread grated or sliced cheddar evenly over top of casserole.
• Preheat oven to 400 degrees, bake, uncovered for 30 minutes or util bubbling around edges of casserole and cheese topping is melted and slightly browned.
• Serves 4-6 or with a salad 8.

Steps:

• Preheat oven to 300°. Whisk first 5 ingredients in a medium bowl. Combine garlic, ginger, and chile in a 13x9x2" glass baking dish; add pork belly, skin side up. Pour sake mixture over. Cover baking dish tightly with foil and set on a rimmed baking sheet. Braise pork in oven until very tender, about 4 hours. Carefully remove foil. Cover pork with parchment paper. Set another 13x9x2" glass baking dish on top of pork; weigh down pork by placing 2-3 small canned goods in top dish. Chill pork overnight.
• Bring 4 cups water to a boil in a large saucepan. Whisk in grits. Reduce heat to low and simmer gently, whisking often, until grits are tender, about 1 hour. (Stir in more water by the 1/4 cupful if grits seem dry.) Remove grits from heat and stir in cheddar, butter, salt, and pepper. Cover surface of grits with plastic wrap and keep warm.
• Cook bacon in a large skillet over medium heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain. Add 1 Tbsp. butter to skillet; heat over medium heat until melted. Add bok choy, cut side down, and cook until golden brown, about 3 minutes. Flip bok choy and add chicken stock to pan. Simmer, uncovered, until chicken stock is reduced by half and bok choy is tender, about 3 minutes. Stir in 1 tsp. Sriracha; set aside and keep warm.
• Pour oil into a heavy wide pot to a depth of 2". Heat oil to 375°. Whisk honey and remaining 1/4 cup Sriracha in a medium bowl; stir 2 tsp. into skillet with bok choy.
• Remove pork from braising liquid and pat dry. Cut into 1x1/2" pieces. Place flour in a shallow soup bowl; add pork belly and toss to coat. Working in batches, fry, turning occasionally, until golden brown and crunchy, about 5 minutes per batch. Transfer to bowl with remaining honey-Sriracha mixture and toss to coat.
• Meanwhile, melt 1 Tbsp. butter in a large nonstick skillet over medium heat. Add eggs and fry until whites are set but yolks are still runny, about 2 minutes.
• Divide grits among bowls. Top with 2 pieces of bok choy; drizzle some of sauce from skillet over. Divide pork belly among bowls and drizzle more sauce over grits, if desired. Top each bowl with 1 fried egg and sprinkle with scallions.