Bourbon Pecan Pork Belly Recipe
USDA Prime smoked pork belly, bourbon pecan glaze
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork Belly
Preheat your smoker to 225°F (107°C). Rub the pork belly with salt and black pepper on all sides. Let it sit at room temperature for about 30 minutes.
- 2
Smoke the Pork Belly
Place the pork belly in the smoker and smoke for about 3 to 4 hours, or until it reaches an internal temperature of 190°F (88°C).
- 3
Make the Bourbon Pecan Glaze
In a saucepan, combine bourbon, brown sugar, soy sauce, minced garlic, Dijon mustard, and apple cider vinegar. Bring to a simmer over medium heat and cook for about 10 minutes, or until it thickens slightly. Stir in the pecan halves.
- 4
Glaze the Pork Belly
Remove the smoked pork belly from the smoker and brush it generously with the bourbon pecan glaze. Let it rest for 10 minutes.
- 5
Slice and Serve
Slice the pork belly into thick pieces and serve with the remaining glaze drizzled on top.
