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Bourbon Pork Belly

Prep Time:72 Hours
Cook Time:2 Hours

Nutritional Information

This bourbon pork belly recipe may take a few days, but it will be some of the best pork you have ever had.


  • 1 ounce kosher salt
  • 1/4 cup bourbon
  • 3 tablespoons dark brown sugar
  • 2 tablespoons molasses
  • 2 teaspoons pure vanilla extract
  • 4 pounds pork belly


  • 1. TIP It’s always a good idea to brine pork before grilling it. It’s a mild, lean meat that needs the extra flavor and moisture that brining provides.

  • 2. In a large mixing bowl, combine 2 cups warm water with the brine ingredients; stir until dissolved. Add 1 cup ice to the bowl and stir to quickly cool the brine to at least 45°F. Put the belly in a 9×9-inch (or similar size) baking dish and pour the brine over the belly. It should be submerged. Cover with plastic wrap and put on a tray (in case of spills); refrigerate for 3 to 4 days (3 days for thinner belly, 4 days for thicker ones). Remove the belly from the brine (discard the brine), and pat it dry.
  • 3. Preheat the EGG to 225º using indirect heat. Smoke until an internal temperature reaches 160º F. Chill. For thin bacon lay on a sheet pan and bake at 350º using indirect heat until crispy. For thick cut, grill over direct heat using a cast iron grate at 400º for 3 minutes per side.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828