Braised Pork Belly with Juniper and Ginger Beer over Stone Ground Grits

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Pork Belly:

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

Grits:

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