Can I substitute the habanero if I prefer less heat?

Yes! Jalapeños or chipotle peppers work well for milder heat. Adjust the quantity to balance the sweet and smoky elements of the dish.

What’s the best way to render fat without overcooking the meat?

Slow smoking at 225°F allows the fat to melt gradually. I also score the skin lightly before applying the dry rub to help it crisp evenly.

How do I prevent the bourbon butter glaze from burning?

Brush it on during the last 15–20 minutes of cooking. Mixing in a touch of maple syrup or brown sugar helps caramelize it without scorching.

Can I make this recipe without a smoker?

Absolutely. Use an oven at 275°F with a roasting rack. Add liquid smoke to the barbecue sauce for a similar depth of flavor.

What sides pair best with this dish?

Creamy coleslaw or grilled cornbread balances the richness. For drinks, try an iced bourbon sweet tea or a crisp lager.

How long can I store leftovers?

Keep them in an airtight container for up to 3 days. Reheat gently in a skillet to maintain the crispy texture.

Is there a non-alcoholic alternative for the bourbon butter?

Substitute apple cider or pineapple juice. Add a dash of vanilla extract to mimic bourbon’s warmth in the caramelized glaze.

My Recipe for Habanero Peach Pork Belly with Caramelized Bourbon Butter

Name: My Recipe for Habanero Peach Pork Belly with Caramelized Bourbon Butter
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Cuisine: American BBQ
Ingredients: 3-4 lbs pork belly, cut into 1.5-inch cubes; 3-4 Tbsp smoky pecan rub; ½ Cup peach sauce; 2 Tbsp brown sugar; ¼ Cup honey; 2 Tbsp bourbon; 2 Tbsp butter; 1-2 habanero peppers, minced; Apple or pecan wood chips; Cast iron skillet or aluminum pan

Description

Smoky habanero peach pork belly with caramelized bourbon butter glaze. This spicy-sweet BBQ masterpiece combines tender, slow-smoked pork belly with a complex glaze featuring habanero heat, peach sweetness, and rich bourbon depth.

Ingredients

Scale

3–4 lbs pork belly, cut into 1.5-inch cubes

3–4 Tbsp smoky pecan rub

½ Cup peach sauce

2 Tbsp brown sugar

¼ Cup honey

2 Tbsp bourbon

2 Tbsp butter

1–2 habanero peppers, minced

Apple or pecan wood chips

Cast iron skillet or aluminum pan

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Instructions

1. Preheat smoker to 250°F using apple or pecan wood chips

2. Cut pork belly into uniform 1.5-inch cubes for even cooking

3. Massage seasoning rub into all surfaces, let rest 30 minutes

4. Place cubes directly on smoker grate, spacing evenly

5. Smoke uncovered for 2.5 hours until edges darken and fat renders

6. Transfer smoked cubes to aluminum pan or cast iron skillet

7. Add brown sugar, honey, bourbon, and minced habanero peppers

8. Dot with butter pieces and seal tightly with foil

9. Return to smoker for 90 minutes to braise and tenderize

10. Remove foil and brush with glaze mixture

11. Continue smoking uncovered for final 30 minutes

12. Brush with glaze twice more for glossy caramelized finish

13. Rest for 10 minutes before serving on wooden boards

Notes

Score pork belly skin lightly before seasoning for better crisping

Maintain consistent 250°F temperature throughout smoking process

For less heat, substitute jalapeños or chipotle peppers for habaneros

Can be made in oven at 275°F with liquid smoke added to sauce

Store leftovers up to 3 days, reheat gently in skillet

Apple cider or pineapple juice can replace bourbon for non-alcoholic version

Prep Time: 30 minutes
Cook Time: 4 hours 30 minutes
Category: Main Dish
Method: Smoking
Cuisine: American BBQ

Nutrition

Serving Size: 4 oz
Calories: 485
Sugar: 12g
Sodium: 890mg
Fat: 38g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 24g
Cholesterol: 95mg