This burger is built around slow-braised pork belly glazed with a maple-bourbon sauce, then seared until the outside is sticky and crisp. It takes about 3.5 hours start to finish, so it rewards planning — but most of that time is hands-off oven time. The payoff is a burger that genuinely tastes like you put in the work, because you did.
Before you start
Two things decide whether this burger works or not. First, the braise: the pork belly needs to reach full tenderness before you even think about slicing it. If you pull it early because it looks done, the fat won’t have rendered properly and the texture will be waxy instead of soft. Use a skewer or thin knife — it should slide through with almost no resistance. Second, the glaze: simmer it until it coats the back of a spoon before you brush it on. A thin glaze burns before it caramelizes, and a properly reduced one turns sticky and golden in under two minutes of searing. Skip adding extra bourbon at the glaze stage to “boost flavor” — it won’t cook off fast enough and the alcohol sharpness will overpower everything.
If something goes sideways
- Pork belly falls apart when slicing: It braised too long or was sliced while still too hot. Let it cool completely — ideally refrigerate the whole unsliced piece overnight. Cold pork belly holds its shape and slices cleanly into thick portions.
- Glaze burns in the pan before it caramelizes: Your pan is too hot. Medium heat is enough. The sugars in maple syrup scorch fast over high heat. If it burns, wipe the pan, reduce the heat, and apply a fresh brush of glaze.
- Pork belly slices are greasy rather than crisp: The pan wasn’t hot enough when you first seared them, so the fat rendered into the pan instead of crisping up. Get the pan properly hot before the pork goes in — a drop of water should evaporate on contact.
- Coleslaw makes the bun soggy: Dress the slaw no more than 10 minutes before serving. If you’re assembling burgers in batches or staggering serving times, keep the slaw undressed and add dressing per portion.
- Glaze won’t thicken: The heat is too low or the pan is too wide. Move it to a smaller saucepan and increase heat slightly. It should reduce to a syrupy consistency within 8–10 minutes of a steady simmer.
Make-ahead notes
The braised pork belly is the best part to prep in advance. After braising, let it cool, then refrigerate the whole unsliced piece wrapped tightly for up to 4 days — it actually slices better cold. The maple bourbon glaze keeps in a sealed jar in the fridge for up to 2 weeks; just warm it gently before use. When you’re ready to eat, slice the cold pork belly, sear the slices from cold (they’ll take an extra minute or two), brush on the glaze, and the whole finishing process takes under 10 minutes. For longer storage, freeze the braised, unglazed pork belly wrapped tightly for up to 2 months; thaw overnight in the fridge before slicing and searing. Don’t freeze already-glazed slices — the glaze turns sticky and uneven after freezing. Make the coleslaw fresh each time; it doesn’t hold well once dressed.
Maple Bourbon Pork Belly Burger
Ingredients
Pork Belly Preparation
- 1 lb Pork belly Skin-on, preferably thick cut
- 1 cup Chicken stock for braising
- 2 tbsp Soy sauce
- 1 tsp Smoked paprika
- 1 tsp Kosher salt
Maple Bourbon Glaze
- ½ cup Pure maple syrup Preferably dark amber
- ¼ cup Bourbon Good quality for best flavor
- 1 tbsp Dijon mustard
- 1 tsp Apple cider vinegar
- 1 tbsp Butter Unsalted
Burger Assembly
- 4 medium Brioche buns Lightly toasted
- 1 cup Coleslaw Cabbage mix with light dressing
- 4 leaves Lettuce Crisp, such as romaine or butter lettuce
- 2 tbsp Mayonnaise Optional for spread
Instructions
- Braise the Pork Belly: Preheat oven to 160°C (325°F). Pat the pork belly dry, then season with smoked paprika and kosher salt. Place in a baking dish with chicken stock and soy sauce, cover tightly with foil, and braise for 2.5 hours until tender.
- Prepare the Maple Bourbon Glaze: In a small saucepan, combine maple syrup, bourbon, Dijon mustard, and apple cider vinegar. Simmer on medium heat for 5-7 minutes until slightly thickened. Whisk in butter for richness.
- Caramelize the Pork Belly: Remove braised pork belly from the oven, let it cool slightly, then slice into thick portions. Heat a pan over medium-high heat, sear the pork belly on both sides until crispy, then brush with the glaze. Cook until caramelized and sticky, about 3-4 minutes.
- Assemble the Burger: Spread a light layer of mayonnaise on the toasted brioche buns. Place a lettuce leaf on the bottom bun, top with the caramelized pork belly slice, then a scoop of coleslaw. Close with the top bun and serve immediately.
Notes
- For an extra smoky finish, sear the caramelized pork belly on a grill for 30 seconds per side.
- For a spicier kick, add a drizzle of hot honey or a few slices of pickled jalapeños.
Nutrition
FAQ
Can I use pork belly without the skin on?
Yes, skinless pork belly works fine here. Skin-on gives you a slightly firmer outer layer after searing, but skinless renders and crisps up just as well and is easier to find at most grocery stores.
What internal temperature should the pork belly reach?
The braised pork belly should reach at least 160°F (71°C) internally before you slice and sear it. Because you’re braising low and slow, it will comfortably exceed this — what you’re really checking is tenderness, but always confirm the temperature is safe before serving.
Can I substitute something for the bourbon?
Apple juice or strong brewed black tea works as a non-alcoholic swap in equal amounts. The glaze will be slightly less complex but still good — the maple and Dijon carry most of the flavor anyway.
How do I keep the pork belly slices warm if I’m serving multiple burgers?
Place glazed, seared slices on a wire rack set over a baking sheet in a 200°F (93°C) oven for up to 20 minutes. Avoid stacking them — they’ll steam each other and lose the crisp exterior you worked for.
Can I braise the pork belly in a slow cooker instead of the oven?
Yes — cook on low for 6–7 hours or high for 3.5–4 hours until completely tender. The result is the same; you just lose a little of the fond from the braising liquid, which doesn’t matter here since the glaze is made separately.
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