Center Cut Bourbon Candied Pork Belly Recipe
With cherry mustard jam and pickled onions
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Ingredients
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Pork Belly
Method
Preparation and Cooking
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. This allows the fat to render out and the skin to crisp.
- 2
Make the Glaze
In a medium saucepan over medium heat, combine brown sugar, bourbon, soy sauce, black pepper, garlic powder, and onion powder. Stir until the sugar is dissolved and the mixture is slightly thickened, about 5-7 minutes.
- 3
Bake the Pork Belly
Place the pork belly on a baking sheet lined with parchment paper. Brush a generous amount of the bourbon glaze over the pork belly. Bake in the preheated oven for 2 to 2.5 hours, basting with the glaze every 30 minutes, until the pork is tender and the skin is crispy.
- 4
Rest and Slice
Once cooked, remove the pork belly from the oven and let it rest for 15 minutes before slicing into thick pieces.