Brad's maple bourbon glazed smoked pork belly

Name: Brad's maple bourbon glazed smoked pork belly
Total time: 10800 s
Yield: 3-4 servings
Cuisine: American
Ingredients: 3 lbs pork belly, skin on; 2 tbs McCormick brand brown sugar bourbon seasoning; 1 cup apple juice; 1 tbs olive oil; 3/4 cup maple syrup; 3/4 cup bourbon; 3/4 cup honey; 2 tbs yellow mustard; 1/4 cup dark brown sugar; 2 tbs cider vinegar; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp cayenne pepper; 1 cup yellow corn meal; 1 cup ap flour; 1/3 cup sugar; 4 tsp baking powder; 1 pinch sea salt; 2 eggs; 1/4 cup melted butter; 3/4 cup heavy cream; 1/4 cup water; 1 prepared recipe for Brad's collard greens

wingmaster835 @wingmaster

Sequim Washington

I used a one pot to make this recipe. If you do not have a pressure cooker, you can braise this recipe in the oven slow and low. Instructions will be in notes.

#CookPadApron2026

I used a one pot to make this recipe. If you do not have a pressure cooker, you can braise this recipe in the oven slow and low. Instructions will be in notes.

#CookPadApron2026

wingmaster835 @wingmaster

Sequim Washington

I used a one pot to make this recipe. If you do not have a pressure cooker, you can braise this recipe in the oven slow and low. Instructions will be in notes.

#CookPadApron2026

I used a one pot to make this recipe. If you do not have a pressure cooker, you can braise this recipe in the oven slow and low. Instructions will be in notes.

Saved

Ingredients

3 hrs

3-4 servings

For the pork belly
3 lbspork belly, skin on
2 tbsMcCormick brand brown sugar bourbon seasoning
1 cupapple juice
1 tbsolive oil
For the maple bourbon glaze
3/4 cupmaple syrup
3/4 cupbourbon
3/4 cuphoney
2 tbsyellow mustard
1/4 cupdark brown sugar
2 tbscider vinegar
1 tspsmoked paprika
1 tspgarlic powder
1/2 tspcayenne pepper
For the cornbread
1 cupyellow corn meal
1 cupap flour
1/3 cupsugar
4 tspbaking powder
1 pinchsea salt
2eggs
1/4 cupmelted butter
3/4 cupheavy cream
1/4 cupwater
For the collard greens
1prepared recipe for Brad's collard greens
Brad's collard greens

Saved

Steps

3 hrs

1

Wash, rinse, and pat dry pork belly. Coat both sides liberally with McCormick brand brown sugar bourbon seasoning. Place into a preheated smoker. Smoke for 1 hour. I smoked at around 165 degrees F. I used hickory wood. After 1 hour, remove pork belly and cut into 1 inch squares.
2

In your pressure cooker, add apple juice and oil. Add cubed pork belly. Close lid and pressure cook on high for around 30 minutes. There will be extra time to heat up and cool down pressure cooker. When done cooking, let pressure gradually release.
3

Meanwhile preheat oven to 400 degrees F. In 2 separate bowls, mix dry ingredients for cornbread in one and wet ingredients in another. Mix well. Combine together and fold in. Not to over mix. Place in an 8x8 greased baking dish. Even out and bake on middle rack for 35-40 minutes. It will be well browned when done.
4

Prepare Brad's collard greens recipe.
5

Also, right after pressure cooker starts, add all glaze ingredients into a large saucepot. Bring to a simmer. Simmer until sauce thickens over low heat. When pork belly is finished, immediately add to pot with glaze. Minus the braising liquid, discard that. Stir well to coat and continue to cook on low until sauce glazes pork belly. Remove from heat and let cool 5 minutes.
6

Immediately serve with cornbread and collard greens. Enjoy.

Tips

For the cornbread, I used cream and water because it makes it drier and more crumbly. If you want a moist bread, use 1 cup milk instead of cream and water.

If you do not have a pressure cooker, place smoked pork belly, double the apple juice and oil. Place in a covered roasting pan and roast in oven at 325 degrees for 3 to 4 hours. Or until tender. Mix hourly. Then move to the thickened glaze without the braising liquid.

Linked Recipes

Brad's collard greens

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wingmaster835 @wingmaster

on August 24, 2026 14:08

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.

Keywords

Maple Bourbon Glaze Smoked Pork Belly

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Brad's maple bourbon glazed smoked pork belly

Brad's maple bourbon glazed smoked pork belly

Ingredients

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