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We've got a recipe to show you that pork belly can be more than just bacon, thanks to Chef Inder Suryawanshi, Executive Chef for the J-W Marriott on Clearwater Beach, where this is one of his favorites from the menu at restaurant Latitude 28.
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Bourbon Pork Belly with Corn & Jalapeño Salsa, Avocado Cream, and Oaxaca Cheese
Ingredients
Pork Belly
- 2 ½ lbs pork belly, skin removed, cut into 2-inch squares
- 4 cups chicken stock
- 1 cup apple cider
- ½ cup soy sauce
- ⅓ cup brown sugar
- ¼ cup bourbon
- 1 onion, quartered
- 4 cloves garlic, smashed
- 1 tsp black peppercorns
- 2 bay leaves
Bourbon Glaze
- ½ cup bourbon
- 1 cup of maple syrup
- ⅓ cup apple cider vinegar
- salt to taste
Corn & Jalapeño Salsa
- 1 cup corn kernels (grilled or roasted preferred)
- 1 fresh jalapeño, minced (seeds removed for less heat)
- ¼ cup red bell pepper, diced
- 1 tbsp lime juice
- 1 tbsp cilantro, chopped
- Tajin to taste
- salt and black pepper to taste
Avocado Cream
- 1 ripe avocado, puréed or store-bought avocado pulp
- ¼ cup sour cream or Mexican crema
- 1 tbsp lime juice
- salt to taste
Garnishes
- 4–5 radishes, thinly sliced
- fried chili threads
- ¼ cup Oaxaca cheese, crumbled
- micro cilantro or microgreens (optional)
Directions
- Prepare Pork Belly: preheat oven to 300° F. In pan, saute onions, for about 30 seconds to 1 minute.
- In deep roasting pan or Dutch oven, place sautéed onions, pork belly, chicken stock, apple cider, soy sauce, brown sugar, bourbon, onion, garlic, peppercorns, and bay leaves.
- Cover with foil or lid and braise in oven for 2½–3 hours until pork is tender.
- Remove pork from liquid, let cool slightly, and then chill in refrigerator at least 1 hour to firm up.
- Once firm, cut into clean rectangular portions and sear or fry until golden and crisp on the outside.
- Make Bourbon Glaze: combine all glaze ingredients in saucepan and simmer on medium heat until reduced by half and syrupy (10–12 minutes).
- Glaze pork belly right after searing or just before serving.
- Corn & Jalapeño Salsa: in saute pan, add a little oil, then corn bad roast until charred.
- Toss all salsa ingredients together.
- Adjust seasoning with lime juice, salt, and pepper and Tajin. Keep chilled.
- Avocado Cream: stir avocado, crema / sour cream, and lime juice until smooth. Season to taste and refrigerate.
- Plating Instructions: place a spoonful of corn & jalapeño salsa on plate.
- Top with 4 – 5 slices of seared pork belly, glazed generously.
- Put avocado cream dots on pork belly, add thin slices of radish around dish for crunch and color.
- Top with fried chili threads and crumbled Oaxaca cheese. Garnish with micro cilantro or herbs for elegant finish.
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