Loaded BBQ Pork Belly Baked Potatoes Recipe
Prep Time:
20 minutes
Cook Time:
2 hours, 30 minutes
Servings:
Ingredients
  • 12 ounces raw pork belly, cut into ½-inch cubes
  • 3 tablespoons salted butter
  • 3 garlic cloves, peeled and minced
  • ¼ cup hot sauce
  • ⅓ cup ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 teaspoons apple cider vinegar
  • 4 russet potatoes
  • 2 tablespoons olive oil
  • 1 ½ teaspoons Montreal steak seasoning
  • ½ cup sour cream
  • ⅔ cup grated cheddar cheese
  • ¼ cup sliced pickled jalapeños
  • ¼ cup sliced pickled red onions
  • 2 tablespoons fresh chopped chives
Directions
  1. To make the pork belly, preheat the oven to 300 F.
  2. Line a baking sheet with parchment paper.
  3. Spread the cubed pork belly on the prepared baking sheet in an even layer. Place in the oven and bake for 1 hour or until the pork is just starting to brown.
  4. While the pork belly is baking, melt the butter in a small saucepan over medium heat.
  5. Once melted, add the garlic, and saute for 1 minute.
  6. Add the hot sauce, ketchup, soy sauce, honey, and vinegar to the pan, and whisk to combine.
  7. Bring the sauce to a low simmer and cook, whisking frequently, for 10 minutes. Remove from the heat and set aside.
  8. Remove the pork from the oven and drain away any pan drippings.
  9. Transfer the pork to a medium bowl and top with half of the BBQ sauce. Toss to coat.
  10. Return the sauced pork belly to the baking sheet, spreading it out in an even layer, return the tray to the oven, and bake for 30 minutes.
  11. Meanwhile, place the potatoes on 4 large sheets of aluminum foil.
  12. Using a fork, poke holes into the potatoes to release steam.
  13. Drizzle the potatoes with olive oil and sprinkle with steak seasoning.
  14. Loosely wrap the potatoes in the foil and transfer to a large baking sheet.
  15. Once the pork belly is generously caramelized, remove it from the oven.
  16. Toss the caramelized pork belly in the remaining BBQ sauce and keep it warm until you’re ready to serve.
  17. Increase the oven temperature to 425 F. Place the potatoes in the oven and bake for 1 hour or until tender.
  18. To assemble the loaded potatoes, carefully open the foil and cut a slit into each potato. Firmly press on the ends of the potatoes to open them up.
  19. Divide the sauced pork belly between the baked potatoes.
  20. Dollop the potatoes with sour cream and generously sprinkle with cheddar cheese.
  21. Top with pickled jalapeños and red onion and sprinkle with chopped chives before serving.