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Smokin' Elvises bourbon pork belly!

2/22/2015

So your BBQ pit is covered in snow, but you got a hankering for some Smokin’ Elvises? Try this amazing bourbon pork belly recipe that uses our Smokin’ Elvises BBQ Rub and All Purpose Seasoning!

Grab yourself a pork belly, a couple of leeks or an onion, three stalks of celery a carrot, a couple of bay leaves (optional) and a couple of shots of really good bourbon (not optional).

Clean and cut the onion/leek, carrot, celery into 2” lengths. Next, cut a cross-hatch pattern into the fat side of the pork belly, being careful not to slice into the meat. Take the first shot of bourbon and pour it over the pork being sure to coat all sides. Then liberally sprinkle some Smokin’ Elvises BBQ Rub on the pork belly covering all sides thoroughly.

Grab your favorite roasting pan and lube up the bottom with some olive or canola oil. Throw the veggies in the pan, lay the bay leaf on top and then gently place the pork belly on top of the veggies.

Now turn on your oven and heat it to 350F. While waiting for your oven to heat up, grab the second shot of bourbon and sip it while you admire the glory that is your pork belly.

Throw the pan in the oven and cook the pork until it reaches an internal temp of 145 to 150F. Once your hit temp, turn off the oven and turn your broiler on high. At this point you need to carefully watch the pork while the fatty top crisps up. Once it is a crispy, golden to dark caramel color, pull pork belly out of the oven and let it rest for about 15 minutes.

At this point your are ready to slice and enjoy, but if you really want to make it worthy of The King, make a pan gravy with the drippings from the roasting pan!

Place the roasting pan over high heat and add about 2 cups of beef stock or broth along with another shot of bourbon and bring it to a boil. Once it is at a hard boil take a whisk and scrape all the little bits off the bottom of the pan.

After about 10 minutes strain the gravy into a sauce pan and cook over high heat (whisking often) until it is reduced to a dark brown color and is thick enough to coat the back of a spoon. Season the gravy to taste with salt and pepper and poor in the bottom of a serving dish. Gently place the pork belly in the serving dish with the gravy being careful to not to get the gravy on those crispy cracklings on the top of the pork.

Serve with some boiled new potato’s and sautéed mushrooms and you have a feast worthy of The King himself!

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Smokin' Elvises bourbon pork belly!

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