Chef Big DTriple-smoked pork belly cubes glazed in a spicy bourbon-peach reduction, finished with toasted pecans and micro-cilantro for a high-contrast textural experience.
Toss the pork belly cubes in a 50/50 blend of kosher salt and coarse black pepper until every surface is structurally sound and coated.
Dry brine them in the fridge for an hour if you have time to optimize the protein set.
Preheat your offset smoker to 250°F using post oak or hickory for a clean, blue smoke profile.
Consistency is king; keep that temp steady.
Place the pork cubes on a wire rack and smoke for 2 hours, or until the internal temperature hits 195°F and the fat has begun its beautiful render.
Look for the mahogany color, not just the temp.
While the pork smokes, combine peach preserves, bourbon, cider vinegar, and mustard in a small copper saucier. Simmer until the viscosity increases and it coats a spoon.
Watch the sugar; don't let it scorch.
Toss the smoked pork cubes in the glaze and return to the smoker for 15 minutes to set the 'tack'. Finish with toasted pecans and a squeeze of lime before plating.
The lime juice cuts the lipid density perfectly.
The key here is the 'bark' on the pork belly. You want that tackiness that only comes from a slow rendered fat cap meeting a high-viscosity glaze. If your glaze isn't coating the back of a spoon like heavy cream, keep reducing. Don't skip the lime zest at the end; the acidity is the structural cable holding this whole flavor profile together.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.