Bbq Pork Belly Recipe
peach bourbon bbq sauce, pickled red cabbage, crispy pork rinds
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Ingredients
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Pork Belly
Peach Bourbon BBQ Sauce
Pickled Red Cabbage
Crispy Pork Rinds
Method
Pork Belly
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Rub the pork belly with salt, black pepper, smoked paprika, and garlic powder. Place the pork belly in a roasting pan, skin side up, and cover tightly with foil.
- 2
Roast the Pork Belly
Roast in the oven for about 3 hours or until the pork is tender. Remove the foil and increase the oven temperature to 400°F (200°C). Roast for an additional 30 minutes to crisp up the skin.
- 3
Rest the Pork
Once cooked, remove the pork belly from the oven and let it rest for 15 minutes before slicing.
Peach Bourbon BBQ Sauce
- 4
Combine Ingredients
In a saucepan over medium heat, combine the diced peaches, bourbon, brown sugar, apple cider vinegar, ketchup, Worcestershire sauce, minced garlic, and chopped onion.
- 5
Simmer the Sauce
Bring the mixture to a simmer and cook for about 30-40 minutes, stirring occasionally, until the peaches are soft and the sauce thickens. Season with salt and black pepper to taste.
- 6
Blend the Sauce
Once the sauce is ready, use an immersion blender to puree it until smooth. Set aside.
Pickled Red Cabbage
- 7
Mix Pickling Ingredients
In a bowl, combine the apple cider vinegar, sugar, salt, and water. Stir until the sugar and salt dissolve.
- 8
Pickle the Cabbage
Add the thinly sliced red cabbage to the pickling liquid. Make sure the cabbage is fully submerged. Let it sit for at least 1 hour at room temperature or refrigerate for up to 2 days for a stronger flavor.
Crispy Pork Rinds
- 9
Prepare the Pork Skin
Cut the pork skin into small strips. Season with salt.
- 10
Fry the Pork Rinds
In a deep fryer or a large pot, heat oil to 350°F (175°C). Fry the pork skin strips in batches until they puff up and become golden brown, about 2-3 minutes. Remove and drain on paper towels.
