Bourbon Pork Belly Recipe

First, pat the pork belly dry; ours was (locally sourced & butchered at 🐷 & 🫒 in Kingston, ONT http://www.pigandolive.ca

To prepare the pork belly, start by adding Bourbon (or an alternative like Dark Rum) to the meat side (not the fatty skin side) and rubbing it in. Wrap the meat side down in tin foil and air fry at 250°F (bake mode) for 40 minutes. Afterward, remove from the air fryer and pierce holes in the skin using a kebab skewer or toothpick.

Return the pork belly to the air fryer and cook for an additional 20 minutes. Once done, sprinkle kosher salt (Himalayan Red Salt was used) and baking soda on top, rubbing it into the skin to enhance crispiness.

Switch the Air Fryer to air fry mode and increase the temperature to 400°F. Reinsert the pork belly (you can drain excess fat if needed but save it for later use) and cook for another 30 minutes or until the skin is crispy.

For the sauce:

Combine Orange marmalade with Bourbon (or the substitute used earlier) and simmer. Serve the sauce underneath the pork belly when ready.

Cheers from Alevia's Kitchen @3ish Acres