Pork N ' Beans Recipe
Pork Belly Fat Washed Bourbon, Benedictine, House Brown Sugar Syrup, Angostura Bitters, Candy Bacon. Savory, Salty
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Ingredients
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Main Ingredients
Candy Bacon
Method
Pork Belly Fat Washing
Fat Washing the Bourbon
In a glass jar, combine the bourbon and pork belly. Seal the jar and let it sit at room temperature for 24 hours to allow the flavors to meld. After 24 hours, refrigerate the jar until the fat solidifies.
Strain the Bourbon
Once the fat is solidified, remove the jar from the refrigerator. Carefully strain the bourbon through a fine mesh sieve or cheesecloth to remove the pork fat. Discard the solids and set the fat-washed bourbon aside.
Making the Cocktail
Prepare the Brown Sugar Syrup
In a small saucepan, combine 100 grams of brown sugar with 100 ml of water. Heat over medium heat, stirring until the sugar has completely dissolved. Allow to cool before using.
Mix the Cocktail
In a cocktail shaker, combine 50 ml of fat-washed bourbon, 50 ml of Benedictine, 30 ml of the prepared brown sugar syrup, and 10 dashes of Angostura bitters. Fill the shaker with ice and shake vigorously for 15-20 seconds.
Strain and Serve
Strain the mixture into a chilled cocktail glass. Optionally, garnish with a piece of candy bacon.
Candy Bacon Preparation
Prepare the Bacon
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. Lay the bacon strips on the sheet, making sure they don’t overlap.
Candy the Bacon
In a small bowl, mix 50 grams of brown sugar with 30 ml of maple syrup. Brush this mixture over the bacon strips. Bake in the oven for 20-25 minutes, or until the bacon is crispy and caramelized. Allow to cool before serving.