Roasted Pork Belly with Bourbon Brown Sugar Glaze
Customer Art Martin developed this recipe for crispy braised pork belly that is a magic match with our Coopersmith Pinot Noir.
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Cooking tools:
- Food processor
- Dutch oven
- Grill
- Grill basket
- Vacuum sealer
- Oven
- Stove
- Zip-top bag
- Saucepan
- Refrigerator
- Freezer
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
Ingredients
- 8-12 cloves of garlic, depending on size of cloves and personal taste
- 1/4 cup olive oil
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup cider or wine vinegar (Pedro Ximenez is especially good)
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons salt
- 1 tablespoon black pepper
- Optional: red pepper flakes or diced hot pepper of your choice, to taste.
- 1/2 cup bourbon
- 1/2 cup brown sugar
- 1 teaspoon red pepper flakes
- 1 tablespoon butter
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