Sweet & Fiery Bourbon-Butter Pork Belly with Habanero Peach Glaze

Here is the full Sweet & Fiery Bourbon-Butter Pork Belly with Habanero Peach Glaze recipe— rich, sticky, buttery, smoky, sweet, and spicy!

Ingredients - serves 4

For the Pork Belly

1–1.2 kg (2–2.5 lb) pork belly, skin removed

2 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

½ tsp black pepper

2 tbsp brown sugar

For the Bourbon Butter Sauce

60 g (4 tbsp) butter

100 ml (½ cup) bourbon

2 tbsp honey or maple syrup

1 tbsp soy sauce

1 tbsp apple cider vinegar

For the Habanero Peach Glaze

250 g (1 cup) peach preserves or peach puree

1 fresh habanero, minced (remove seeds for less heat)

1 tbsp brown sugar

1 tbsp lemon juice

½ tsp salt

Method

Prepare the Pork Belly

Preheat oven to 150°C / 300°F. Pat pork belly dry. Mix paprika, garlic powder, onion powder, salt, pepper, and brown sugar. Rub the pork belly with olive oil and the spice mix.

Place in a baking dish, cover with foil, and bake for 2.5 hours until tender.

Make the Bourbon Butter Sauce

While the pork belly cooks: Melt the butter in a saucepan over medium heat.

Add bourbon carefully (alcohol can ignite on gas burners). Add honey/maple syrup, soy sauce, and vinegar. Simmer 5–7 minutes until slightly thickened and glossy.

Make the Habanero Peach Glaze

Combine peach preserves, minced habanero, brown sugar, lemon juice, and salt.

Simmer 5–8 minutes until lightly sticky.

Taste and adjust sweetness or heat as desired.

Crisp & Caramelize

Increase oven temperature to 220°C / 425°F or switch to broil/grill. Brush the pork belly with the bourbon-butter sauce. Roast uncovered for 10–15 minutes until caramelized and crispy around the edges. Brush with the habanero peach glaze and roast for another 5 minutes.

Slice or cube into sticky, crispy “burnt ends.”

Serve over mashed potatoes, creamy polenta, or mac & cheese.

Top with fresh peach slices and chopped spring onions for brightness.