Bourbon Glazed Pork Belly
June 26, 2025 • 0 comments
Rich, tender, and full of bold, smoky flavor—this bourbon-glazed pork belly is seared to caramelized perfection, then slow-roasted until melt-in-your-mouth tender. A simple glaze made with bourbon, garlic, mustard, and just the right touch of sweetness brings it all together. Perfect for a special dinner, backyard gathering, or whenever you’re craving something unforgettable.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1.5 lbs. cut into chunks) Belly, Pork (Pork Fresh Side)
- (1/2 cup) Bourbon (or sub 1/4 cup coconut aminos + 1/4 cup bone broth)
- (1/4 cup) Coconut Sugar or Brown Sugar
- (2 tbsp) Coconut Aminos
- (2 tbsp) Stone-Ground Mustard
- (2 cloves) Garlic, minced
- (1 tsp) Smoked Paprika
- (1/2 tsp) Freshly Ground Black Pepper
- (1/4 tsp) Sea Salt
- (2, thinly sliced) Green Onions, for garnish
Directions
Preheat your oven to 325°F.
- In a large bowl, whisk together the bourbon (or coconut aminos + broth), coconut sugar, coconut aminos, mustard, garlic, smoked paprika, pepper, and salt.
- Add the pork belly chunks and toss to coat them evenly in the marinade.
- Heat a cast-iron skillet or oven-safe pan over medium-high heat. Add the pork belly chunks, reserving the marinade.
- Sear the pork belly 3–4 minutes per side, until golden and caramelized.
- Remove the pork belly from the skillet and set aside.
- Pour in the reserved marinade and bring to a gentle boil. Simmer for 2–3 minutes until slightly thickened.
- Return the pork belly to the skillet, tossing to coat in the glaze.
- Transfer the skillet to the oven and bake uncovered for 1.5–2 hours, until the pork is tender and the sauce is rich and sticky.
- Let rest a few minutes. Garnish with green onions and serve.
