I love building a bold, balanced dish that pairs heat and sweetness on a buttery slab of meat. I start with 1 lb pork belly and a simple spice mix: brown sugar, chili powder, salt, and pepper. A splash of bourbon and a hint of maple lift those flavors into something rich and warm.
My method uses a hot start in the oven to render fat and color the surface, then a long, slow roast until a knife glides through the flesh. I rest and chill the meat overnight to firm it for clean slicing and easy reheating. For contrast, I candy pecans on the stovetop so they stay crisp over the sliced pieces.
The goal: a tender interior and a lacquered exterior that slices clean, plus a shattering nut crunch that adds texture. I walk you through exact ingredients and timing so you can make this at home without fuss.
Key Takeaways
- I use a hot oven start, then slow roast for tender, juicy results.
- Overnight rest in the fridge firms the meat for neat slices.
- Stovetop candying keeps nuts crisp and easy to sprinkle.
- Judge doneness by tenderness, not just time on the clock.
- Simple pantry staples create layered, balanced flavor.
Why I Love This Bourbon Chili Pork Belly with Candied Pecan Crunch
I pride myself on turning simple pantry items into a dish that feels elevated and cozy. A few smart steps make the flavors pop and the texture sing.
What I Use: core ingredients
I rely on 1 lb pork belly, 1/4 cup bourbon, 1/4 cup brown sugar, 2 tbsp chili powder, salt and pepper, plus 1 cup pecans for topping. A splash of maple and a measured pour of granulated sugar and water help finish the glaze.
Tools and Quick Prep
Knife scoring lets the rub reach the fat and speeds rendering. I pat the fat dry, then salt and rest the meat in the refrigerator so the surface tightens for a crisper finish.
- The hot-start oven blast followed by low heat yields tender, sliceable pork while protecting sugars from burning.
- Finishing glazes near the end gives a deep caramel tone without bitter charring.
- Hands-on prep takes only minutes; most time is gentle roasting and resting.
Bourbon Chili Pork Belly with Candied Pecan Crunch Ingredients and Prep
A clear plan makes prep fast: measure, score, rub, and chill. Below I list what I use and how I set up the station before any heat hits the pan.
What I Use: Pork Belly, Bourbon, Chili Powder, and Pantry Staples
| Ingredient | Amount |
|---|---|
| pork belly | 1 lb |
| bourbon | 1/4 cup |
| brown sugar | 1/4 cup |
| chili powder | 2 tbsp |
| salt & pepper | to taste (salt used twice) |
| pecans | 1 cup |
| granulated sugar | 1/4 cup |
| water | 1/4 cup |
Tools and Quick Prep: Knife Scoring, Refrigerator Rest, and Oven Setup
I pat the slab dry, trim stray bits, and score the fat in a shallow crosshatch with a sharp knife.
- I mix brown sugar, chili powder, a generous pinch of salt, pepper, and 1/4 cup bourbon into a paste. I work it into the cuts so the seasoning sticks.
- The seasoned 1 lb piece goes on a rack over a sheet pan and stays uncovered in the refrigerator overnight to dry the surface for better browning.
- I set the rack in the upper-middle position, line the pan, and gather a small saucepan, spatula, 1 cup pecans, 1/4 cup sugar, and 1/4 cup water for the topping.
- When it’s time to cook I preheat oven high (about 450 F) for 15 minutes, then lower to ~275 F for gentle baking. This sequence helps render fat and yield tender, sliceable results.
How I Cook Bourbon Chili Pork Belly with Candied Pecan Crunch
The trick I use is patience—an overnight rest that turns surface seasoning into deep flavor and firms the meat for slicing. That quiet step sets the stage for a hot start, a slow roast, and a crisp, sweet finish.
Overnight rub and refrigeration
I massage the rub into the scored surface, sprinkle a light pinch of salt, then place the slab on a rack in the refrigerator overnight. This dries the surface and locks in flavor so the fat renders cleanly.
Preheat the oven and first roast
I set the range high to preheat oven to about 450 F, then give the meat a 15-minute blast fat-side up. That initial heat builds a deep color without overcooking the interior.
Low-and-slow baking and the knife test
After the hot start I drop the temp to ~275 F and continue baking for the necessary hours until a thin knife slides in with almost no resistance. For this size, plan roughly 1.5 hours, checking periodically.
Candied pecans on the stovetop
While it rests, I simmer 1/4 cup water and 1/4 cup granulated sugar, add 1 cup pecans, and stir until glossy and amber. I spread them on parchment to cool and harden.
Rest, slice, and reheat
I cool on a rack, wrap, and chill briefly so slices hold. To serve, I warm pieces on a parchment-lined sheet in a 350 F oven for about 10 minutes and finish with a quick high-heat blast if I want extra crisp edges. A light brush of maple in the last minutes brightens the plate.
For a different finish, see a smoked variation here: smoked pork belly burnt ends, or an inspired glaze idea here: maple bourbon pork belly burnt ends.
Conclusion
A clear ending helps turn a good cook into a confident one—this method gives reliable results every time.
Final ingredient recap: 1 lb pork belly; 1/4 cup bourbon; 1/4 cup brown sugar; 2 tbsp chili powder; salt and pepper; 1 cup pecans; 1/4 cup granulated sugar; 1/4 cup water.
Timing to remember: hot start at 450°F for about 15 minutes, drop to ~275°F and roast until knife-tender (roughly 1.5 hours for similar slabs), rest and chill for clean slicing, then reheat at 350°F for about 10 minutes before serving. Finish sweet touches near the end to avoid burning and keep textures crisp.
I find this method gives control over texture—crisp edges and a tender center—and a bold, balanced flavor profile. If you save this recipe, email it to yourself for easy planning. I also email a shopping-list version to my phone so I never forget key items.
FAQ
How long should I refrigerate the meat after applying the rub?
I refrigerate the cut for at least 8 hours and up to 24 hours. This overnight rest lets the flavors penetrate and firms the fat slightly, which helps with browning during the initial high-heat roast.
What temperature do I preheat my oven to for the first sear?
I preheat the oven to 425°F for the first 20–30 minutes to crisp the exterior. Then I lower the heat for a long, slow bake to render fat and tenderize the interior without drying the piece.
How many hours does the low-and-slow baking usually take?
I plan on 2.5 to 4 hours at low temperature, depending on the size and thickness. I check doneness by inserting a knife—when it slides in with little resistance, the piece is ready.
Can I prepare the sweet nut topping ahead of time?
Yes. I make the sweet nut topping on the stovetop and let it cool completely. I store it in an airtight container at room temperature for up to 3 days, then sprinkle it over slices just before serving.
Do I need special tools to score and cook this cut?
I use a sharp chef’s knife for fine scoring, a rimmed baking sheet or roasting pan, and a wire rack to keep the piece elevated. A meat thermometer helps, but the knife test is my go-to for tenderness.
How do I slice after resting to get even pieces?
I rest the roast for 15–20 minutes, then use a sharp knife to slice against the grain into even pieces. Resting lets juices redistribute so slices hold shape without losing moisture.
Can I reheat leftovers without losing crispness?
I reheat in a 350°F oven for 10–12 minutes on a rack to revive crispness while warming through. For a quicker option, I use a skillet over medium heat and flip until warmed and slightly crisped.
What pantry staples help round out the rub and glaze?
I rely on brown sugar, a good-quality spirit, maple syrup, smoked paprika, kosher salt, and a bold dry spice like chipotle or smoked pepper. They balance sweet, savory, and smoky notes without masking the main flavors.
How should I store leftovers in the refrigerator?
I cool leftovers to room temperature, then refrigerate in a shallow, airtight container within two hours. Properly stored, they keep 3–4 days; I reheat only what I plan to eat to preserve texture.
Is there an alternative if I prefer milder heat?
I reduce the spicy powder by half and add a bit more brown sugar or maple syrup to maintain balance. You still get depth without the pronounced kick.
Bourbon Chili Pork Belly with Candied Pecan Crunch: My Recipe
- Total Time: 135
- Yield: 4-6 1x
Description
Bourbon Chili Pork Belly with Candied Pecan Crunch delivers restaurant-quality results with tender, lacquered pork belly and crispy candied pecans. Crafted for discerning home chefs seeking sophisticated comfort food with bold, balanced flavors.
Ingredients
1 lb pork belly
1/4 cup bourbon
1/4 cup brown sugar
2 tbsp chili powder
Salt and pepper to taste
1 cup pecans
1/4 cup granulated sugar
1/4 cup water
Maple syrup for finishing
Instructions
1. Pat pork belly dry and score fat in crosshatch pattern
2. Mix brown sugar, chili powder, salt, pepper, and bourbon into paste
3. Rub mixture into scored cuts and refrigerate overnight uncovered
4. Preheat oven to 450°F, roast pork belly 15 minutes fat-side up
5. Reduce temperature to 275°F, continue roasting 1.5-2 hours until knife-tender
6. Meanwhile, simmer sugar and water, add pecans until glossy and amber
7. Spread candied pecans on parchment to cool
8. Rest pork belly, slice, and reheat at 350°F for 10 minutes
9. Brush with maple syrup and serve with candied pecans
Notes
Overnight refrigeration is crucial for proper texture and flavor development
Test doneness with a knife – it should slide through with minimal resistance
Candied pecans can be made up to 3 days ahead and stored at room temperature
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- Prep Time: 15
- Cook Time: 120
- Category: Entrees
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 485
- Sugar: 12g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg