Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 pounds of skinless pork belly and season evenly with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.5 teaspoon of garlic powder.

2. 2

   Place the seasoned pork belly in a steamer basket over simmering water, ensuring the water does not touch the meat, then steam for 2 hours until very tender.

3. 3

   While the pork belly steams, combine 0.25 cup of maple syrup, 2 tablespoons of bourbon, 1 tablespoon of apple cider vinegar, and 1 teaspoon of Dijon mustard in a small saucepan and simmer over medium-low heat for 5 minutes until slightly reduced.

4. 4

   Remove the steamed pork belly from the steamer, carefully slice it into 0.5-inch thick pieces, and then brush both sides of each slice with a generous amount of the maple-bourbon glaze.

5. 5

   In a large skillet over medium heat, melt 2 tablespoons of butter and sauté 0.5 diced red onion and 1 diced red bell pepper for 5 minutes until softened.

6. 6

   Add 2 cups of corn and 1 cup of lima beans to the skillet with the softened vegetables and cook for another 5-7 minutes until heated through and tender.

7. 7

   Serve the warm, glazed steamed pork belly slices immediately alongside the vibrant corn succotash, garnishing the dish with 2 tablespoons of fresh chopped parsley.