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Old Fashioned Infused Pork Belly

Lodge Cast Iron | June 26, 2023

When we say “old fashioned” we don’t mean old-timey—we’re talking cocktails. This pork belly is infused with bourbon, orange, and even cocktail cherries for a mellow sauce you’ll want to put on just about everything. Serve it with rice, greens, or slice it up for street tacos: the possibilities are endless! This wonderful, flavor-rich pork belly is made in our USA Enamel™ dutch oven.

Prep Time
20 minutes
Cook Time
2.5 hours
Old Fashion Infused Pork Belly


1½ pound pork belly, skin-on
1 tablespoon salt
2 teaspoons pepper
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 cup chicken broth
1 cup bourbon plus 1.5 ounces, divided
½ cup brown sugar
¼ cup orange juice
¼ cup soy sauce
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon cocktail cherry juice, such as Luxardo
1 cinnamon stick
3 whole cloves
2 bay leaves
Salt and pepper to taste
Chopped fresh parsley, garnish
2 teaspoons orange zest
Cocktail cherries, such as Luxardo


  1. Preheat the oven to 325° F
  2. Prepare the pork belly by patting it dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut through to the meat. Season the pork belly generously with salt and pepper.
  3. Heat the oil in a large Dutch oven over medium-high heat, about 3-5 minutes. Add the pork belly, skin-side down, and sear for about 4-5 minutes until the skin is golden brown and crispy. Flip the pork belly and sear the other side for an additional 2-3 minutes. Remove the pork belly from the pot and set it aside.
  4. Add the onion and garlic to the pot. Sauté until the onion becomes translucent and fragrant, about 5-7 minutes. Deglaze the pot by pouring in the chicken broth and bourbon. Stir well, scraping the bottom of the pot to release any browned bits. Bring the mixture to a boil and let it simmer for about 5 minutes to reduce slightly.
  5. Add the brown sugar, orange juice, soy sauce, Dijon mustard, apple cider vinegar, cherry juice, cinnamon stick, cloves, and bay leaves to the pot. Stir to combine and bring to a simmer.
  6. Return the seared pork belly to the pot, making sure it is partially submerged in the liquid. If needed, add more chicken broth.
  7. Cover the dutch oven with a lid and transfer it to the oven. Allow the pork belly to braise for 2 to 2 ½   hours, or until it becomes tender and easily pulls apart with a fork.
  8. Once the pork belly is cooked, carefully remove it from the pot and transfer it to a cutting board. Let it rest for a few minutes before slicing into thick pieces.
  9. While the pork is resting, strain the braising liquid through a fine-mesh sieve, discarding the solids. Return the liquid to the pot and simmer over medium heat until it thickens and reduces by about half. As soon as the sauce begins to simmer, add remaining bourbon. Using a wand lighter, carefully light the sauce on fire and allow it to burn down. After the fire is extinguished, stir well. This will create a flavorful sauce to drizzle over the pork belly.
  10. To serve, arrange the sliced pork belly on a platter and pour the reduced sauce over the top. Garnish with chopped fresh parsley, orange zest, and cherries.
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Contributed By: Lodge Cast Iron

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