Recipe
Peach Tea & Jalapeno glazed pork belly
Pork belly
Ingredients
- 3 lbs skinless pork belly, cut into 1.5-inch cubes
- 2 tbsp light brown sugar
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp coarse kosher salt
- 1 tsp freshly cracked black pepper
- For the Sticky Peach Tea Glaze:
- 2 cups sweetened peach iced tea
- ¾ cup peach preserves (or high-quality peach jam)
- 1/4 cup apple cider vinegar
- 1/4 Cup JPops Jalapeno Butter
- 2tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp unsalted butter
- 2 tsp cornstarch mixed with 2 tsp cold water.
Instructions
1. Season the Pork Belly
1. Preheat your oven to 275°F (135°C).
2. Mix the brown sugar, garlic powder, smoked paprika, onion powder, chili powder, salt, and black pepper together in a large bowl.
3. Add the cubed pork belly and toss until every piece is evenly coated.
2. Low and Slow (Render the Fat)
1. Arrange the seasoned pork belly in a single layer on a large, rimmed baking sheet or baking pan.
2. Cover the pan tightly with aluminum foil to trap moisture.
3. Bake or for 2½ to 3 hours until the pork belly pieces are tender and reach an internal temperature around 190°F.
3. Make the Peach Tea Glaze
1. While the pork belly is baking, pour the peach iced tea into a saucepan over medium-high heat. Bring to a simmer and reduce by half (about 15 minutes).
2. Whisk in the peach preserves, apple cider vinegar, brown sugar, and Worcestershire sauce, JPops Simmer for 4–5 minutes until melted and smooth.
3. Whisk in the cornstarch slurry and let it bubble for 1 minute until thickened into a glossy glaze. Remove from heat and stir in the butter until emulsified.
4. Glaze & Caramelize
1. Remove the foil from the pork belly. Carefully drain off the excess fat from the baking pan.
2. Preheat Smoker to 375°F (190°C).
3. Transfer the pork belly cubes to a bowl, pour over ¾ of the peach tea glaze, and toss to coat completely.
4. Return the pork belly to the baking pan in a single layer.
5. Smoke uncovered for 15 to 20 minutes, basting halfway through, until the glaze is bubbling, sticky, and caramelized around the edges.
6. Drizzle the remaining glaze over the top right before serving warm.