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

Name: Bourbon Chili Pork Belly with Candied Pecan Crunch: My Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American
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

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

Scale

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

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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