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
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.
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