1/4 cup olive oil, plus more for tossing with arugula
2 tablespoons juniper berries, lightly crushed
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs fresh thyme
One 3 to 4-pound pork belly
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
4 ribs celery, leaves removed, roughly chopped
2 fresh bay leaves
2 large carrots, roughly chopped
1 head garlic, split
1 large white onion, roughly chopped
1 cup red wine
2 bottles ginger beer, such as Reed's
6 cups rich pork stock
3 cups whole milk
3 cups chicken stock
1 1/2 cups stone ground grits (we use Byrd Mill, but Anson Mills is a good substitute)
4 ounces unsalted butter
Kosher salt and freshly ground black pepper
Arugula, for serving
Lemon juice, for tossing with arugula
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