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Preheat your oven to 300°F (150°C).
Pat the pork belly dry with paper towels and season it with salt and pepper on both sides.
In a small bowl, whisk together the maple syrup, bourbon, soy sauce, brown sugar, minced garlic, and smoked paprika.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the pork belly on both sides until golden brown, about 3-4 minutes per side.
Remove the pork belly from the skillet and set aside.
Pour the maple bourbon mixture into the skillet and bring it to a simmer, scraping up any browned bits from the bottom of the pan.
Return the pork belly to the skillet, turning to coat it in the glaze.
Transfer the skillet to the preheated oven and cook for 1.5 to 2 hours, basting the pork with the glaze every 30 minutes, until the meat is tender and the glaze is thick and caramelized.
Remove from the oven and let the pork belly rest for 10 minutes before slicing and serving.
Drizzle additional glaze from the skillet over the sliced pork belly before serving.
Variations & Tips
For a spicier kick, add a teaspoon of cayenne pepper to the glaze mixture. If you’re looking for a more robust flavor, try adding a tablespoon of Dijon mustard to the glaze. For a smokier taste, you can grill the pork belly over indirect heat instead of baking it, allowing the glaze to reduce on the stovetop until thickened. For those who prefer a non-alcoholic version, substitute apple cider for the bourbon.
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