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Bourbon Molasses Braised Pork Belly

Bourbon Molasses Braised Pork Belly

Chef David Cunningham | Reinhart Valdosta


  • 3 pounds pork belly
  • 1 C bourbon
  • 1 C orange juice
  • 1 C chicken or beef stock
  • ½ C brown sugar
  • ½ C molasses
  • ½ C cider vinegar
  • 1 ea yellow onion
  • 3 tsp kosher salt
  • 3 tsp freshly ground black pepper
  • 2 dozen medium-sized shucked fresh oysters
  • 2 C Culinary Secrets general purpose breading


  1. Season both sides of pork belly with kosher salt and black pepper. Store in a Ziploc bag in the refrigerator for 1 to 2 days.
  2. Preheat oven to 225 F. Place seasoned pork belly on a roasting rack in a roasting pan. Roast fat side up for 2 hours. Remove from oven. Pour off rendered pork fat into a small bowl to reserve.
  3. Remove roasting rack and place bellies back in the roasting pan fat side up. Julienne the yellow onion. In a medium sauce pot, caramelize onions with 2 Tbsp of the rendered pork fat.
  4. When golden brown, de-glaze with bourbon, then add orange juice, beef stock, brown sugar, molasses and cider vinegar. Bring to a simmer and let cook for about 15 minutes.
  5. Pour over the pork belly and then return pork belly to oven for 2 more hours.
  6. Transfer pork to a sheet pan, reserving the braising liquid, and let cool completely. Once reserved braising liquid has completely cooled, remove fat that solidifies on the surface.

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