Ultimate Michelin Pork Belly

Ingredients

• 1.5 kg Pork Belly (skin removed, high marbling, whole slab)
• 2 tbsp Coarse Black Pepper (freshly cracked)
• 2 tbsp Kosher Salt (for dry rub)
• 1 tbsp Granulated Garlic (fine granules)
• 2 cup Lipton Peach Tea (brewed and reduced)
• 2 tbsp Dark Muscovado Sugar (adds deep caramel flavor)
• 2 tbsp Apple Cider Vinegar (balances sweetness)
• 3 tbsp Peach Jam (for body and fruit flavor)
• 1 tbsp Hickory Smoked Water (adds smoky aroma, optional)
• 2 tbsp Unsalted Butter (cut into pieces, for finishing glaze)
• 1 tbsp Bourbon (optional, for glaze finish)
• 2 tbsp Vegetable Oil (for coating pork belly)
• pinch Flaky Sea Salt (for finishing)

Instructions

1. Prepare Dry Rub

   Combine coarse black pepper, kosher salt, and granulated garlic in a small bowl; mix well.

   Time: PT5M

2. Apply Rub and Cure

   Pat the pork belly dry, rub the spice mixture all over the meat, place on a rack in a shallow pan, and refrigerate uncovered for 6 hours.

   Time: PT6H

3. Make Peach Tea Glaze

   Brew 2 cups of Lipton peach tea, pour into a saucepan, add dark muscovado sugar, apple cider vinegar, peach jam, and hickory smoked water. Reduce over medium heat, stirring constantly, until the mixture thickens and darkens.

   Time: PT15M

4. Cool Glaze

   Remove the glaze from heat and let it come to room temperature before storing or using.

   Time: PT5M

5. Coat Pork Belly with Oil

   Drizzle vegetable oil over the cured pork belly and rub it in so the surface is lightly coated.

   Time: PT5M

6. Low‑Temp Cook

   Place the oiled pork belly on a rack in a roasting pan, cover loosely with foil, and bake in a pre‑heated oven at 90°C for about 7½ hours. Check after 6 hours – a spoon should meet no give.

   Time: PT7H30M

   Temperature: 90°C

7. Rest in Oil and Drain

   Leave the belly in the hot oil for 20‑30 minutes to relax, then transfer to a cooling rack to drain excess oil.

   Time: PT30M

8. Wrap and Chill Overnight

   Wrap the rested pork belly tightly in plastic wrap, place in a shallow dish, and refrigerate for at least 12 hours until fully set.

   Time: PT12H

9. Trim and Cube

   Unwrap the chilled belly, trim any uneven edges, and cut into 2‑inch (5 cm) bite‑size cubes.

   Time: PT10M

10. Preheat Oven

    Preheat the oven to 140°C.

    Time: PT10M

    Temperature: 140°C

11. Glaze and Bake First Pass

    Toss the pork belly cubes in the peach glaze, arrange on a lined baking tray, and bake at 140°C for 20‑30 minutes, turning every 5‑10 minutes and adding more glaze if it thickens.

    Time: PT30M

    Temperature: 140°C

12. Prepare Bourbon‑Butter Finish

    In a small saucepan melt the butter, stir in bourbon, and whisk into any remaining peach glaze until smooth.

    Time: PT15M

13. Final Glaze and Finish

    Brush the bourbon‑butter glaze over the baked cubes and return to the oven for another 5‑10 minutes until the glaze is glossy and caramelized.

    Time: PT10M

    Temperature: 140°C

14. Season and Serve

    Finish each bite with a pinch of flaky sea salt and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

400

Protein

12 g

Carbohydrates

20 g

Fat

30 g

Fiber

1 g