Braised Pork Belly Lollipops

Braised Pork Belly Lollipops

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Pork Belly lollipops

1 10-12 lb raw pork belly rind removed

32 oz apple juice

2 tbsp whole cloves

2 tbsp granulated garlic

2 tbsp black pepper

2 tbsp kosher salt

1 tbsp ground nutmeg

1 tsp red pepper flakes

Rub the entire pork belly with seasonings above. Place in a pan and pour apple juice in pan. Cover with plastic wrap and foil. Braise on 250 degrees for 4 hours or until fork tender. Reserve braising juice and Chill pork belly for 24 hours

For lollipops

1 cup sugar

4 4" wooden skewers

Take 1.5 inch by 1.5 inch chunks of pork belly and place each chunk on a 4" wooden skewer

Dip into the granulated sugar and torch them with a creme brûlée torch

(You can find a torch at any hardware store or specialty gourmet food store)

Until sugar is caramelized.

Set the lollipops on a plate.

Sauce

1/2 cup braising liquid

1.5 oz bourbon

1 tbsp sugar

Bring to a simmer and reduce to a syrup consistency. Drizzle syrup around lollipops. Enjoy!

Recipe Courtesy Chef Chris Sherill-Flora Bama Yacht Club

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