I can’t believe it————-
I’ve actually improved my own perfection which is AMAZING!…… Here is the latest of my amazing culinary creations–with a bit of a twist….
Photo with recipe to follow…wait for it, it’s worth it……………..
Full Recipe
This one goes all the way through.
Nothing held back. Nothing softened.
Every part is built to carry weight, and still work together.
Time & Yield
- Prep: 30 minutes
- Cure: 48 hours
- Cook: 2.5–3 hours
- Serves: 4–6
🧂 Ingredients
Pork Belly Cure
- 1 cup light brown sugar
- 1 cup kosher salt
- 2 oranges, quartered
- 1 large yellow onion, thinly sliced
- 6 garlic cloves, thinly sliced
- 2 tbsp fresh thyme, chopped
- 1 tbsp rosemary, chopped
- 2 celery stalks, sliced
- 1 green bell pepper, sliced
- 2 tbsp Cajun seasoning
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp cracked black pepper
- 4 lb pork belly
Braising Liquid
- 2 cups chicken stock
- 1 cup dark beer or amber ale
- 1 tbsp hot sauce
- 2 tbsp bacon fat or rendered pork fat
Cane Syrup-Pepper Glaze
- 1/3 cup cane syrup (or molasses with honey)
- 1/4 cup apple cider vinegar
- 1 tbsp Louisiana-style hot sauce
- 1 tsp Cajun seasoning
Finish
- 1 lb Gulf clams, cleaned
How to Make It
1. Cure the Pork
Rub pork belly fully with the cure mixture.
Seal and refrigerate for 48 hours.
Rinse thoroughly and pat completely dry.
2. Braise
Place pork in a roasting pan with:
- chicken stock
- beer
- hot sauce
- bacon fat
Cover tightly.
Braise at 300°F for 2.5–3 hours, until tender.
3. Build the Glaze
Combine cane syrup, vinegar, hot sauce, and Cajun seasoning.
Simmer over medium heat until thick enough to coat.
It should feel heavier—not overly sweet.
4. Finish the Pork
Remove pork and cut into portions.
Sear or broil briefly to bring back texture.
Brush generously with glaze.
5. Cook the Clams
Bring a small amount of braising liquid to a simmer.
Add clams, cover, and cook until opened (about 5–7 minutes).
Discard any that don’t open.
6. Plate
Serve pork with clams and spoon broth over everything.
Finish with herbs if you want.
What You’re Looking For
- Pork that’s fully seasoned through—not just on the surface
- A glaze that clings and builds flavor
- Clams that cut through the richness without taking over
Each element should stand on its own.
Together, it should hold.
Final Note
Don’t rush the process.
Let each step go as far as it needs to.
Once everything comes together the way it should—
you won’t need to adjust anything.
—
Riley Eats Real