Ingredients Weight Measure
TABASCO® brand Habanero Sauce 1/2 cup
Sage leaves, whole 10 ea.
Green apples, roughly chopped 3 ea.
Kosher salt 1-1/2 cup
Brown sugar 1 cup
Pork belly, raw 3 lb.
Pork stock 1 gal.
Bourbon 1 cup
Cider jelly 1 pint
Biscuits, prepared, for slider buns 12 each
Fried onions 2 cups


  1. Combine TABASCO® Habanero Sauce, sage leaves, green apples, salt and brown sugar. Stir until fully mixed, then pour over the raw pork slab.
  2. Turn pork belly a few times in marinade to coat. Cover and place in refrigerator for 24 hours.
  3. Remove belly from liquid. Be sure to remove any excess sage leaves and pieces of apple.
  4. In a large rondeau, sear marinated pork belly on both sides. Pour in pork stock and bourbon; bring to a boil. Turn down to a low simmer and add cider jelly; cover and let braise slowly for 3 to 4 hours.
  5. When pork belly is fork tender, remove it from the liquid and wrap it in plastic wrap. Reduce the liquid by half, then cool and reserve.
  6. Allow pork belly to cool in the refrigerator for 1 to 2 hours. Slice into 12 portions.
  7. In a nonstick pan over medium heat, sear each cut side. Once seared, add 3 oz. of braising liquid, reduce in the pan and baste the belly as it reduces.
  8. Slice 12 prepared biscuits in half. Place each slice of pork belly on a biscuit, spoon some reduced sauce over top and cover with equal amounts of crispy fried onions.

Yield: 12 servings