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Cider-Bourbon Pork Belly Sliders

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Recipe uses Habanero Sauce
Habanero Sauce
Yields:
12 servings
Cider-Bourbon Pork Belly Sliders
Cider-Bourbon Pork Belly Sliders

Ingredients

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 cups
Brown sugar3 lb.---
Pork stock---1 gal.
Bourbon---1 cup
Cider jelly---1 pint

Preparation

Combine TABASCO® Habanero Sauce, sage leaves, green apples, salt and brown sugar. Stir until fully mixed, then pour over the raw pork slab.

Turn pork belly a few times to get the marinade all over it. Cover and place in a refrigerator for 24 hours.

Remove belly from liquid. Be sure to remove any excess sage leaves and pieces of apple.

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, add cider jelly, cover and let meat braise slowly for 3 to 4 hours.

When pork belly is fork-tender, remove from liquid and wrap it plastic wrap. Reduce liquid by half, then cool and reserve.

Allow pork belly to cool in the refrigerator for 1 to 2 hours. Slice into 12 portions.

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.

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