09/25/2025
Mitchell Battersby
Habanero Peach Pork Belly with Caramelized Bourbon Butter
A sticky-spicy-sweet showstopper that crackles, glazes, and melts in your mouth. We’ll balance juicy peach and smoky bourbon with a kiss of habanero heat—finish with a silky caramelized butter that glosses every bite. Perfect over rice, on slider buns, or skewered as party bites.
Serves: 4 Active time: 25 min Total (Quick Show Method): ~30 min with pre-cooked pork belly
Total (From-Scratch Method): ~2–2½ hours
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Ingredients
Pork Belly & Glaze
• 1½–2 lb pork belly, skin off, pre-cooked or roasted (see “From-Scratch” below)
• 1 cup ripe peaches, finely diced (fresh or thawed frozen)
• 2–3 Tbsp habanero, minced very fine (seeded for less heat)
• ½ cup bourbon
• 3 Tbsp brown sugar
• 2 Tbsp apple cider vinegar
• 2 Tbsp soy sauce (or tamari)
• 2 Tbsp honey (or maple syrup)
• 1 tsp smoked paprika
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 1 Tbsp neutral oil (for searing)
Caramelized Bourbon Butter
• 4 Tbsp unsalted butter
• 1 Tbsp bourbon
• 1 Tbsp honey
• Pinch of salt
To Serve (choose your vibe)
• Steamed jasmine rice or slider buns or butter lettuce cups
• Sliced green onions, fresh peach wedges, lime, toasted sesame seeds
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Quick Show Method (≈30 minutes)
1. Cube & Sear: Cut pre-cooked pork belly into 1-inch cubes. Pat very dry. Heat a large skillet over medium-high, add oil, and sear 3–5 minutes, turning to crisp the edges. Remove to a plate; pour off excess fat, leaving ~1 Tbsp in the pan.
2. Build the Glaze: In the same pan over medium heat, add peaches, habanero, brown sugar, vinegar, soy, honey, paprika, salt, pepper, and bourbon. Simmer 3–4 minutes, stirring, until glossy and slightly thick.
3. Glaze the Pork: Return pork belly to the pan. Toss and reduce 3–5 minutes until sticky, lacquered, and sizzling.
4. Caramelized Bourbon Butter: In a small pan, melt butter over medium heat 2–3 minutes, swirling until it foams and turns nutty and lightly amber. Off heat, stir in bourbon, honey, and a tiny pinch of salt.
5. Finish: Spoon the caramelized bourbon butter over the glazed pork belly. Toss to coat. Taste and adjust salt/acid (a squeeze of lime wakes it up).
6. Serve: Pile over rice, tuck into sliders, or set out as bites. Garnish with green onions, sesame, and fresh peach.
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From-Scratch Pork Belly (Make-Ahead)
1. Score & Season: Heat oven to 325°F. Lightly score fat cap in a crosshatch. Season 2 tsp kosher salt + 1 tsp black pepper all over.
2. Slow Roast: Place on a rack over a lined tray, fat-side up. Roast 90 minutes until tender and rendered. Cool slightly, then chill 30–60 min to firm for easy cubing.
3. Proceed: Cube and continue with Quick Show Method (start at Step 1).
