On the menu today: an irresistibly tasty Sriracha Bourbon Pork Belly. Quickly cooked over open flame in a cast iron wok, this dish balances spicy and sweet and can be ready in 15–20 minutes. Use high-quality pork belly for the best flavor. Let’s get started!
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Prepping Your Pork Belly
Pork belly—the same cut used to make bacon—is rich, fatty, and full of flavor. For this recipe you only need about 2 lbs, so there’s no need to overbuy. If your pork belly still has the skin attached, consider it a bonus; properly cooked skin adds great texture.
I prefer to cube the pork belly into roughly 1″ squares. Evenly sized pieces render more consistently; they will shrink as the fat renders and crisp. Season the cubes with your favorite pork rub—Honey Garlic Sriracha seasoning works well—or any pork seasoning you prefer. Heat a cast iron skillet or wok over high heat, add the pork, and cook until the pieces have rendered and reached 165°F internal. Remove the pork and set aside, discarding excess fat if there’s too much in the pan. Next, make the Sriracha Bourbon sauce.
The Sriracha and Bourbon Combination
The pairing of Sriracha and bourbon may not be obvious at first, but the bright heat of Sriracha is tempered by bourbon’s sweet, caramel-like notes. Add soy sauce for depth and fish sauce for umami, and the result is a lively, layered sauce that clings to the pork belly and elevates each bite.
How to Make Sriracha Bourbon Pork Belly
This recipe is straightforward and fast. You can cook it outdoors over a fire or indoors on the stovetop in the same cast iron skillet. Follow the instructions below to achieve glossy, sticky pieces of pork belly finished with scallions and sesame seeds.
Sriracha Bourbon Pork Belly
Ingredients
Pork Belly:
- 2 lbs of Pork Belly, cubed
- 1 tbsp Honey Sriracha seasoning or your favorite pork seasoning
- Sliced scallions, for garnish
- Toasted sesame seeds, for garnish
Sriracha Bourbon Sauce:
- 1/4 cup soy sauce
- 2 tbsp bourbon
- 2 tbsp honey
- 1.5 tbsp Sriracha
- 2 tsp fish sauce
- 2 tsp ginger paste
- 2 tsp garlic paste
Instructions
- Preheat your fire or stovetop to high heat (around 400°F). Place a cast iron skillet or wok over the heat to warm for a minute.
- Add the cubed pork belly and your seasoning to the skillet. Cook about 7–8 minutes, stirring as needed, until the pork has rendered and reaches 165°F. Remove the pork and discard excess fat if necessary.
- Return the skillet to the heat and deglaze with the bourbon. Add soy sauce, Sriracha, fish sauce, ginger paste, and garlic paste. Simmer until the sauce begins to thicken, about 8–10 minutes. Stir in the honey and continue simmering until the sauce reaches your desired gloss and thickness.
- Add the pork belly back to the skillet and coat it in the sauce. Simmer for 2–3 minutes so the flavors meld. Garnish with sliced scallions and toasted sesame seeds. Remove from heat, let cool slightly, and serve.