Bourbon-Glazed Baked Beans with Pork Belly

Course: Side

Cuisine: American / BBQ

Prep Time: 20

Cook Time: 1 20

Resting time: 10

Total Time: 1 50

Servings:

Calories: 460kcal

Author: Kris Longwell

Elevate your next cookout with these Bourbon-Glazed Baked Beans with Pork Belly. Slow-baked in a cast-iron skillet until thick and glossy, these beans feature succulent, crispy pork belly tossed in a rich, smoky-sweet glaze that is miles ahead of the canned variety. They are the ultimate "over-the-top" side dish for any BBQ spread!

Print Recipe

Equipment

12-inch cast-iron skillet or a 9x13" baking dish

Ingredients

1 lb pork belly skin-off, cut into ½-inch cubes, see NOTES
Kosher salt and black pepper
1 tablespoon smoked paprika
1 medium onion chopped, about 1 cup
1 green bell pepper seeded and chopped
3 cloves garlic minced, about 1 tbsp
½ cup bourbon good-quality
½ cup brown sugar dark
¼ cup molasses
½ cup BBQ sauce
2 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
3 15 oz cans white beans drained and rinsed, see NOTES
2 tablespoon chives snipped, for garnish

Instructions

Season the pork belly strips all over with salt, pepper, and smoked paprika. In a large (12-inch) cast-iron skillet or heavy skillet (or Dutch oven) over medium heat, add the pork belly strips. Sauté until the pork belly is golden brown and very crispy (15 to 20 minutes). Use a slotted spoon to transfer the pork to a paper towel-lined plate. Keep about ¼ cup of the crispy pork reserved for garnishing the finished dish.
1 lb pork belly, Kosher salt and black pepper, 1 tablespoon smoked paprika
Remove all but 2 to 3 tablespoons of the rendered fat. Over medium heat, add the onion and green bell pepper, and sauté, stirring often, until softened, about 4 to 5 minutes. Stir in the garlic and cook for another 30 seconds.
1 medium onion, 1 green bell pepper, 3 cloves garlic
Pour in the bourbon (stand back, it might flame). Allow to simmer (stirring occasionally) for 3 minutes.
½ cup bourbon
Stir in the brown sugar, molasses, BBQ sauce, Dijon, Worcestershire sauce, and vinegar. Bring to a simmer, stirring often. Fold in the rinsed beans and most of the crispy pork belly. Stir until fully combined.
½ cup brown sugar, ¼ cup molasses, ½ cup BBQ sauce, 2 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon apple cider vinegar, 3 15 oz cans white beans
Cover the pan with foil and bake for 45 minutes. Remove the foil, stir the beans, and then bake for another 15 to 20 minutes. Remove from the oven and let rest for 10 minutes (it will thicken some as it rests).
Garnish with snipped chives and serve at once.
2 tablespoon chives

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Choosing Your Beans: We recommend using Navy beans or Great Northern beans for this recipe. Navy beans are smaller and hold their shape perfectly during the long bake, while Great Northern beans are slightly larger and provide a creamier texture. Both work beautifully, just be sure to drain and rinse them well!
Pork Belly Prep: For the best results, always use skin-off pork belly. The skin can become quite tough and rubbery when baked in a sauce, so if your meat market only has skin-on available, simply trim the rind off with a sharp knife before cubing the meat.
Bacon Substitution: If you can’t find raw pork belly, thick-cut slab bacon is an excellent substitute. However, because bacon is already cured and highly seasoned, do not add the extra salt when browning the bacon. This will ensure your finished beans aren't overly salty.
Make it Ahead: These beans are even better the next day! You can easily make them a day in advance and reheat them in the oven at 325°F. If the glaze has thickened too much in the fridge, just stir in a small splash of water or beef stock before reheating to bring back that glossy consistency.

Nutrition