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
- 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.
- 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.
- 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.
- 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.
- Pour over the pork belly and then return pork belly to oven for 2 more hours.
- 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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