Peach Bourbon Braised Pork Belly Recipe — Summer Grilling Upgrade
This boozy summer dish transformed my grilling repertoire! The tender pork belly slow-braised in bourbon and sweet peaches creates a sophisticated barbecue experience with Southern charm.
Ingredients
Main ingredients
- Pork belly, skinless 2.5 lbs
- Fresh peaches, sliced 3 cups
- Yellow onion, sliced 1 cup
- Chicken broth 1 cup
Seasonings/Sauce
- Bourbon 0.75 cup
- Brown sugar 2 tbsp
- Soy sauce 2 tbsp
- Garlic, minced 2 tbsp
- Black pepper 1 tsp
- Kosher salt 1.5 tsp
- Smoked paprika 1 tsp
- Chili flakes 0.5 tsp
Nutrition summary
Carbohydrates
24 g
20%
Protein
19 g
16%
Fat
32 g
64%
Cooking steps
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1
Preheat your oven to 300°F. Pat the pork belly dry with paper towels, then rub all sides with kosher salt, black pepper, and smoked paprika for full, even coverage.
-
2
In a large Dutch oven or oven-safe roasting pan over medium heat, sear the pork belly (fat side down) until golden brown, about 6 minutes per side. Remove from pot and set aside.
-
3
Reduce the heat to medium-low. Add sliced onions and minced garlic, sautéing until the onions are translucent and begin to caramelize, about 5 minutes.
-
4
Deglaze the pot with bourbon, scraping up any browned bits. Stir in brown sugar, soy sauce, chili flakes, chicken broth, and peach slices. Bring mixture to a gentle simmer.
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5
Return the pork belly to the pot, fat side up. Cover with lid or tightly with foil, then transfer to the preheated oven. Braise for 3 hours, basting pork twice, until fork-tender and peaches have melted into a thick sauce.
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6
For caramelization (tradition tip: Southern barbecue is all about the crust, or bark!), remove lid for the last 20 minutes of braising or finish pork belly under a broiler for 3-5 minutes, watching closely for a deep glaze.
-
7
Let the pork belly rest 15 minutes before slicing. Serve with plenty of bourbon-peach pan sauce spooned over, and fresh peach slices for a true summer cookout experience.
Personalized Q&A
Q. Why is this recipe perfect for summer gatherings?
Peach Bourbon Braised Pork Belly showcases peak summer peaches paired with the Southern tradition of barbecue and bourbon, creating a dish that feels festive, local, and fit for outdoor celebrations. The bright, sweet peaches and smoky, boozy sauce capture the spirit of summer cookouts and elevate any grilling occasion.
Q. How can I prevent the pork belly from turning out tough or dry?
Be sure to braise the pork belly low and slow at 300°F, and keep it covered tightly during most of the cook. Basting with the bourbon-peach braising liquid and letting the meat rest before slicing will help keep it perfectly tender and juicy.
Q. Can I prepare this Peach Bourbon Braised Pork Belly ahead of time?
Absolutely! Cook the pork belly up to two days in advance and store it, covered, in the fridge. Reheat gently in the oven at 300°F with pan juices until warmed through. Leftovers are delicious and the flavors continue to deepen overnight.
Q. How many calories are in one serving, and what’s the nutritional breakdown?
Each 180g serving contains about 475 kcal with 24g carbohydrates (20%), 19g protein (16%), and 32g fat (64%). This reflects the rich, flavorful nature of the dish, which is best enjoyed as a centerpiece at special summer gatherings.
Q. Can I make this recipe without bourbon or with dietary adjustments?
Yes! For an alcohol-free version, substitute apple cider or more chicken broth for bourbon. For a gluten-free option, use tamari instead of soy sauce. The dish is not dairy-free but contains no added dairy, so there’s no need for swaps there.
