Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 1.5 pounds of sliced pork belly with 3 tablespoons of Cajun seasoning, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper, ensuring the pork belly is thoroughly coated.

2. 2

   Allow the seasoned pork belly to marinate at room temperature for 30 minutes, or refrigerate for at least 2 hours for deeper flavor, before grilling.

3. 3

   While the pork belly marinates, prepare the spicy peach glaze by combining 2 diced peaches, 0.25 cup of light brown sugar, 2 tablespoons of apple cider vinegar, 1 tablespoon of hot sauce, and 0.25 cup of water in a small saucepan over medium heat.

4. 4

   Bring the glaze mixture to a simmer, then reduce the heat to low and cook for 15-20 minutes, stirring occasionally, until the peaches soften and the sauce thickens slightly; mash any large peach pieces with a fork.

5. 5

   Preheat your grill to medium-high heat (about 400°F or 200°C) and lightly oil the grates with 1 tablespoon of olive oil to prevent sticking.

6. 6

   Place the marinated pork belly slices directly on the hot grill, cooking for 4-6 minutes per side, or until golden brown and crispy with an internal temperature of 165°F (74°C).

7. 7

   During the last 5 minutes of grilling, generously brush the pork belly with the prepared spicy peach glaze, turning frequently to caramelize the glaze without burning it.

8. 8

   Remove the grilled Cajun pork belly from the grill, let it rest for 5 minutes, then serve hot with any remaining glaze on the side.