Smoked Cherry and Bourbon Pork Belly Bites with Balsamic Glaze

Instructions

1. 1

   Preheat oven to 300°F (150°C).

2. 2

   Cut the pork belly into 1-inch cubes.

   ~10 min
3. 3

   In a large bowl, combine smoked paprika, brown sugar, garlic powder, salt, and black pepper. Toss the pork belly cubes in the spice mixture until evenly coated.

   ~5 min
4. 4

   Spread the coated pork belly on a baking tray lined with parchment paper.

   ~2 min
5. 5

   In a small bowl, combine dried cherries and bourbon. Let them soak for at least 30 minutes.

   ~30 min
6. 6

   Bake the pork belly for 3 hours, or until tender and rendered.

   ~180 min
7. 7

   While the pork is baking, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook for about 5-7 minutes, or until slightly thickened. Stir in the soaked cherries and bourbon mixture. Simmer for another 2 minutes.

   ~10 min
8. 8

   Once the pork belly is tender, remove from the oven. Increase oven temperature to 400°F (200°C).

9. 9

   Drizzle about half of the balsamic glaze over the pork belly on the baking tray. Return to the oven for 10-15 minutes, or until caramelized and slightly crispy.

   ~15 min
10. 10

    In a smoking gun, place your chosen wood chips and light them according to the manufacturer's instructions. Place the hot baking tray with the pork belly in a large bowl or container and cover with a cloche or a tightly fitting lid. Introduce the smoke from the smoking gun into the container and let it smoke for 5-10 minutes.

    ~10 min
11. 11

    Transfer the smoked pork belly bites to a serving bowl. Drizzle with the remaining balsamic glaze.

    ~1 min