On the menu today is this epically delicious Sriracha Bourbon Pork Belly. Spicy, sweet but simply cooked over the fire in minutes!
Sriracha Bourbon Pork Belly
Author: Derek Wolf
2lbsof Pork Bellycubed
1tbspof Honey Sriracha Seasoning or your favorite pork seasoning
Sliced Scallionsfor garnish
Toasted Sesame Seedsfor garnish
Sriracha Bourbon Sauce:
1/4cupof Soy Sauce
2tspof Fish Sauce
2tspof Ginger Paste
2tspof Garlic Paste
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!