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Sriracha Bourbon Pork Belly
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5 from 3 votes

Sriracha Bourbon Pork Belly

On the menu today is this epically delicious Sriracha Bourbon Pork Belly. Spicy, sweet but simply cooked over the fire in minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Servings: 2 people
Author: Derek Wolf
Cost: $35

Ingredients

Pork Belly:

  • 2 lbs of Pork Belly cubed
  • 1 tbsp of Honey Sriracha Seasoning or your favorite pork seasoning
  • Sliced Scallions for garnish
  • Toasted Sesame Seeds for garnish

Sriracha Bourbon Sauce:

  • 1/4 cup of Soy Sauce
  • 2 tbsp of Bourbon
  • 2 tbsp of Honey
  • 1.5 tbsp of Sriracha
  • 2 tsp of Fish Sauce
  • 2 tsp of Ginger Paste
  • 2 tsp of Garlic Paste

Instructions

  • Preheat your fire to high heat (around 400F). Add a cast iron skillet or wok over the fire 1 minute before cooking to warm up.
  • Add your cubed pork belly along with your pork seasoning to the skillet. Cook for about 7-8 minutes or until the pork has rendered well and is at least 165F internal. Once done, pull the pork belly off and discard excess fat.
  • Place the skillet back over the fire and deglaze with the bourbon. Next, add all the ingredients for the Sriracha Bourbon Sauce except for the honey. Let that simmer until it begins to thicken (about 8-10 minutes). Once it has thickened, add the honey and gently stir until it has thickened to your desired liking.
  • Add the pork belly back to the skillet with the sauce and simmer in the sauce for 2-3 minutes. Garnish with sliced scallions and toasted sesame seeds. Pull off the heat, let cool and enjoy!