Smoked Legs Of Suckling Pig With Garlic-Bacon Grits And Cassia Apple Chutney Recipe

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Food Network
Nutrition per serving    (USDA % daily values)
CAL
1613
FAT
72%
CHOL
20%
SOD
2051%

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Ingredients for 4 servings

4 cups chicken stock

1 medium white onion, minced

2 cups sugar

6 slices bacon

1 cup black tea leaves

2 hind quarters suckling pig, about 6 pounds each

1/2 tablespoon cassia powder or cinnamon

1 large yellow onion, 1/2-inch dice

1/2 cup molasses

1/4 cup Chinese black vinegar

Water, to cover

1 cup sugar

11/4 cups sambal, for side

1 tablespoon ginger powder

1/2 cup dark soy sauce

1 cup salt

12 cloves garlic, thinly sliced

1 cup apple juice

Salt and black pepper, to taste

8 Fuji apples, peeled and 1/2-inch dice

1/4 cup sliced scallions

1 cup grits

1 heaping tablespoon minced ginger

1/2 cup chopped chives, for garnish

1 cup rice

Salt and white pepper, to taste

1 tablespoon five spice powder

2 tablespoons butter

1 minced jalapeno

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