Maker’s Mark® Candied Pork Belly
with Succotash Fricassee
by Chef Craig Deihl
This appetizer dish is all about patience. The pork belly tenderizes while it slow roasts in the oven and then the magic is during the last 10 minutes under the broiler when the skin puffs up and becomes crisp. The tangy sweet Maker’s Mark® glaze pairs nicely with the richness of the pork belly.
Prep Time: 20 minutes
Cook Time: 4 hours
1/2 cup Maker’s Mark® Bourbon
2 pounds pork belly, skin on
1 tablespoon kosher salt
1 teaspoon freshly ground white pepper
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, minced
2 tablespoons garlic, crushed and minced
1/4 cup honey
2 tablespoons sherry or apple cider vinegar
2 tablespoons butter
2 teaspoons kosher salt
1 teaspoon cracked black pepper
- Preheat oven to 275°F
- Using a sharp knife score the skin of the pork belly in a checkerboard design.
- In a bowl combine the salt, pepper, sage, thyme and garlic. Rub the pork belly on both sides with mixture until evenly coated.
- Place pork belly in a roasting pan skin side up. Place in the oven and bake for 3-1/2 hours, turn oven to broil and cook for 10-12 minutes until the skin puffs up evenly.
- Remove from oven and let rest for 30-40 minutes at room temperature.
- Using a serrated knife, cut the meat into 1/2-inch-thick pieces and reserve.
- Place the honey, Maker’s Mark® Bourbon, vinegar, butter, salt and pepper in a large sauté pan. Place over medium high heat and reduce by a third.
- Place the pieces of crispy pork belly in the pan and increase to high heat. Cook until the Maker’s Mark® is syrupy and glazes the pork belly.
- Remove from heat and keep warm.
- Place a small pile of succotash in the middle of a plate. Place the pork belly on top of the succotash. Nape the pork belly with the Maker’s Mark® glaze and drizzle some of it around the plate.
*Note: You can substitute canned beans if you cannot find fresh beans, and skip steps 1 and 2.
6 cups water
2 tablespoons kosher salt
1/2 cup fresh butter bean or lima bean
1/2 cup fresh crowder peas (black eyed peas are a good substitute)
1/2 cup hominy, cooked
4 tablespoons butter
1/4 cup chives, minced
2 teaspoons kosher salt
1/4 teaspoon ground white pepper
- In a heavy bottom saucepan combine butter beans, crowder peas, water and salt.
- Bring to a low simmer and cook for 30 minutes. Skim off any scum that rises to the surface. The beans should have a firm skin with a soft and creamy inside. Remove from heat and shock the beans in cold water.
- Mix the beans and the hominy together.
- With a sauté pan over medium high heat, add the butter until melted, add the hominy mixture and cook until hot. Add the chives, salt and pepper. Incorporate evenly, taste and adjust seasoning if needed.