Bourbon Glazed Pork Belly Chunks Recipes

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BOURBON-GLAZED PORK BELLY OVER BLACK-EYED PEA CAKES WITH COLLARDS



Bourbon-Glazed Pork Belly over Black-Eyed Pea Cakes with Collards image

Provided by Tregaye Fraser

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 20

10 ounces pork belly, cut into chunks
1 large onion, diced
4 bunches collards, stems removed, leaves chopped
8 cups chicken stock
1 cup granulated sugar
1/2 cup red chile flakes
1/2 cup apple cider vinegar
1/4 cup hot sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1 cup diced pork belly
2 cups bourbon
2 sticks (1 cup) unsalted butter
1 cup brown sugar
Two 15-ounce cans black-eyed peas, drained and rinsed
8 strips cooked bacon, crumbled
1 red bell pepper, diced
1 tablespoon all-purpose flour
2 tablespoons unsalted butter
2 tablespoons olive oil

Steps:

  • For the collards: Add the pork belly and onions to a large Dutch oven over medium heat. Cook, covered, stirring occasionally, until the onions start to become translucent, 5 minutes. Add the collards, chicken stock, sugar, chile flakes, cider vinegar, hot sauce, garlic powder and onion powder. Bring to a simmer and cook until the greens are tender, 45 minutes to 1 hour.
  • For the bourbon bacon: Cook the pork belly in a skillet over medium-high heat until crispy, stirring occasionally. Drain on paper towels. To the skillet, carefully add the bourbon (it may flame) and butter. Bring to a simmer, then stir in the brown sugar. Cook until slightly thickened. Turn off the heat and add the crispy pork belly.
  • For the pea cakes: Add the black-eyed peas to a food processor; process until semi-smooth. Transfer to a bowl, add the bacon, red peppers and flour, and blend well. Form the mixture into 4 cakes.
  • Heat the butter and olive oil in a large nonstick skillet until smoking hot. Add the pea cakes and cook until browned on both sides.
  • Divide the collards along with some of their cooking liquor among 4 bowls. Top with the pea cakes. Spoon the bourbon bacon over the top and serve immediately.

BOURBON-GLAZED PORK BELLY CHUNKS



Bourbon-glazed pork belly chunks image

Your guests will snap up these cubes of crispy belly pork in sticky, sweet whiskey marinade with soy, anise and honey flavours

Provided by Good Food team

Categories     Buffet, Starter

Time 3h45m

Yield Serves 6-8 with other canapés

Number Of Ingredients 7

200ml bourbon whiskey
1 star anise
800g pork belly
4 tbsp tomato ketchup
2 tbsp soy sauce
2 tbsp clear honey
chives and soured cream, to serve (optional)

Steps:

  • Heat oven to 160C/140C fan/gas 3. Pour 100ml of the bourbon into a small, shallow roasting tin and add the star anise. Season the pork belly, put in the tin and cover tightly with foil. Bake for 3 hrs. Remove from the oven and leave to cool for at least 1 hr. You can chill the pork for up to 2 days at this stage.
  • Heat oven to 200C/180C fan/gas 6. Remove the pork from the tin. Using a small, sharp knife, pare away the rind from the meat, leaving a small layer of fat. Cut the meat into 2cm chunks and return to the tin. Roast for 20 mins until crisp and sizzling, turning regularly.
  • Meanwhile, tip the ketchup, soy sauce, honey and remaining bourbon into a small pan. Set over a high heat and bubble for 5 mins until thick and syrupy. Pour over the chunks of pork and toss to coat. Roast for 10 mins more until sticky.
  • Snip the chives into the sour cream, if you like, and serve alongside the pork chunks with cocktail sticks.

Nutrition Facts : Calories 273 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 16 grams protein, Sodium 1.1 milligram of sodium

BAKED PORK CHOPS WITH BOURBON GLAZE



Baked Pork Chops with Bourbon Glaze image

Thick and juicy pork chops seared, baked, then smothered in bourbon glaze.

Provided by The Chunky Chef

Categories     Main Course

Time 25m

Number Of Ingredients 18

1 quart warm water
3 Tbsp kosher salt
2 sprigs fresh rosemary ((optional))
1 1/2 Tbsp vegetable oil
4 boneless pork chops ((thick cut, around 1 1/2 inches thick))
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp dried thyme
1/3 cup bourbon
3 Tbsp soy sauce (reduced sodium)
3 - 4 Tbsp light brown sugar (packed)
2 Tbsp apple cider vinegar
4 cloves garlic (minced or grated)
1 tsp fresh ginger (grated)
pinch of cayenne pepper
1/2 Tbsp cornstarch
1 Tbsp water

Steps:

  • Combine all brine ingredients in a large resealable plastic bag (I used a gallon size), or large airtight container. Whisk until combined well. Add pork chops to brine, seal bag or container and refrigerate for at least 15 minutes, or up to 8 hours.
  • When using a bag, I like to place the bag inside a baking dish, so in case the bag leaks, you won't have a giant mess in your refrigerator, it'll be contained in the dish.
  • Add all bourbon glaze ingredients to a small saucepan and bring to a boil over MED heat, stirring occasionally. Once boiling, reduce heat to LOW and simmer for around 10 minutes, stirring occasionally.
  • Mix slurry ingredients (cornstarch and water) in a small bowl, then add to bourbon glaze and cook another 1-2 minutes, until thickened.
  • Preheat oven to 375 F degrees. Remove pork from brine, rinse with cold water, and pat very dry. Discard brine.
  • Season with 1/2 tsp EACH salt, pepper, smoked paprika and dried thyme.
  • Add vegetable oil to large oven-safe skillet and heat over MED-HIGH heat. Once pan is hot, add seasoned pork chops and cook, without flipping or moving, for 2-3 minutes.
  • Using tongs, flip pork chops over, and transfer skillet to the preheated oven.
  • Bake 5 minutes, then flip pork chops back over, return to the oven and bake another 4 minutes, until pork is cooked to 145 F degrees (internal temperature).
  • Remove pork chops to a plate, and cover loosely with foil. Leave to rest for 5 minutes.
  • Brush or spoon a bit of sauce over the top of each pork chops, then serve with remaining sauce on the side.

Nutrition Facts : Calories 397 kcal, Carbohydrate 24 g, Protein 31 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 90 mg, Sodium 6361 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving

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