Imported from YouTube

Peach-Glazed Pork Belly Bites

Name: Peach-Glazed Pork Belly Bites
Prep time: 30 min
Cook time: 510 min
Total time: 1440 min
Yield: 4 servings
Cuisine: American
Ingredients: pork belly, skin removed (Use a whole piece suitable for trimming into cubes); black pepper (For the barbecue rub); salt (For the barbecue rub and finishing; final salt is added to taste); granulated garlic (For the barbecue rub); oil (For coating the pork belly before slow cooking); peach tea (Lipton peach tea; reduced for the glaze); dark muscovado sugar (For the peach glaze); cider vinegar (For the peach glaze); peach jam (Adds body to the glaze); smoked water (Add a little at a time and taste because it is powerful); bourbon (Added to the glaze in a dash, then ignited briefly to burn off the alcohol); butter (A couple of knobs, incorporated into the bourbon glaze); maldon salt (For finishing)

Recipe by Fallow @FallowChefs · YouTube

Imported by Ryan Gee on SeeMeCook

Slow-cooked pork belly is seasoned with a Texan-style rub, chilled, cubed, and finished in a peach tea, jam, vinegar, muscovado sugar, bourbon, and butter glaze. The pork is briefly roasted again until glossy and caramelized.

4 servings1440 minAmerican

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Ingredients

pork belly, skin removed (Use a whole piece suitable for trimming into cubes)
black pepper (For the barbecue rub)
salt (For the barbecue rub and finishing; final salt is added to taste)
granulated garlic (For the barbecue rub)
oil (For coating the pork belly before slow cooking)
peach tea (Lipton peach tea; reduced for the glaze)
dark muscovado sugar (For the peach glaze)
cider vinegar (For the peach glaze)
peach jam (Adds body to the glaze)
smoked water (Add a little at a time and taste because it is powerful)
bourbon (Added to the glaze in a dash, then ignited briefly to burn off the alcohol)
butter (A couple of knobs, incorporated into the bourbon glaze)
maldon salt (For finishing)

Steps

1
Rub the skinless pork belly all over with black pepper, salt, and granulated garlic.
2
Place the seasoned pork belly in the refrigerator for six hours.
3
Reduce the peach tea in a pan. Add the dark muscovado sugar, cider vinegar, and peach jam, then bring the glaze together.
4
Add a little smoked water to the glaze, taste it, and add more only if needed. Bring the glaze together, then turn the heat right down.
5
Remove the pork belly from the refrigerator and cover it with oil.
6
Cover the pork belly with a rectangular cartouche and place it in a 90°C oven for six to eight hours. The source example took seven and a half hours.
7
Place the cooked pork belly onto a rack, then wrap it in cling film.
8
Chill the wrapped pork belly in the refrigerator overnight until it is completely set.
9
Trim the chilled pork belly and cut it into cubes.
10
Roll the pork belly cubes in the peach glaze and place them onto a tray. Add a little extra glaze on top of each piece.
11
Place the glazed pork belly cubes in a 140°C oven and cook for about 20 minutes, until the glaze has coated and caramelized the pieces.
12
Add a dash of bourbon to the glaze and briefly use a blowtorch to burn off the alcohol.
13
Add a couple of knobs of butter to the bourbon glaze and incorporate the butter into it.
14
After the pork belly has glazed for about 20 minutes, coat it with a little of the bourbon-butter glaze.
15
Return the pork belly to the 140°C oven for another five to ten minutes.
16
Finish the pork belly bites with a little Maldon salt and serve.

Notes

The source does not provide ingredient quantities, the amount of pork belly, or an exact yield. It also does not specify the amount of peach tea, glaze ingredients, oil, bourbon, or butter. Use caution when blowtorching bourbon and follow appropriate fire safety. The overnight chilling time is included in the total time estimate.