Cider-Bourbon Pork Belly Sliders
|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 sugar||3 lb.||---|
|Pork stock||---||1 gal.|
|Cider jelly||---||1 pint|
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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