Crispy Maple-Bourbon Pork Belly Mac and Cheese Step-by-step instructions

Before you start

Before starting, ensure your pork belly is cut into uniform, bite-sized cubes for even cooking. Shred your cheese if you are preparing the sauce from scratch, and have all your ingredients measured and ready to go near the stove.

Preheat your broiler to 215°C (420°F) so it is ready for the final step. Having your garnish ingredients chopped and ready will allow you to serve the dish while it is perfectly hot and bubbling, which is when it tastes the absolute best.

Instructions

Rendering and Glazing

1. 1Crisp the pork belly
   Place the cubed pork belly into a preheated cast-iron skillet over medium-high heat. Sear the cubes, turning occasionally, until the skin is crispy and the fat has rendered. Ensure the internal temperature reaches 145°F (63°C). Once cooked, remove from heat and let rest for 3 minutes before proceeding.
   Look for The pork belly cubes should look golden brown and have a crispy, rendered exterior.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not overcrowd the skillet to ensure the pork cubes brown evenly rather than steaming.
2. 2Glaze the pork
   Pour the bourbon into the skillet with the crispy pork belly, allowing it to sizzle and reduce slightly. Stir in the maple syrup to coat the cubes thoroughly until they become sticky and glossy.
   Look for The glaze should thicken into a sticky, syrupy consistency that clings to the pork.
   Tip Keep the heat low during this step to prevent the sugars in the maple syrup from burning.

The pork belly should be golden brown and crispy, with the fat rendered. The glaze should be reduced into a thick, sticky syrup that coats each cube evenly, filling the kitchen with the sweet and smoky aroma of bourbon and maple.

Sauce and Pasta

3. 3Prepare the mac and cheese
   Cook the pasta shells in salted boiling water until al dente. Drain well. In a separate large saucepan, heat the smoked cheddar and Gruyère cheese sauce until it reaches 88°C (190°F), then stir in the cooked pasta shells until fully coated.
   Look for The sauce should be smooth, bubbling, and coat every shell perfectly.
   Tip Reserve a small amount of pasta water to adjust the sauce consistency if it becomes too thick.

The cheese sauce should be smooth, velvety, and fully incorporated with the pasta shells. The mixture should appear cohesive, with the sauce clinging to the shells rather than pooling at the bottom of the pot, indicating the perfect consistency for baking.

Broiling and Finishing

4. 4Broil and serve
   Transfer the pasta mixture to a baking dish and top with the sticky maple-bourbon pork belly. Place under a preheated broiler at 215°C (420°F) for a few minutes until the top is bubbling. Remove from the oven and garnish with fried shallots and chopped scallions before serving.
   Look for The top should be slightly browned and the pork belly should look caramelized and fragrant.
   Tip Watch the broiler closely as the sugars can char very quickly.

The top of the mac and cheese should look bubbly and slightly golden. The pork belly should have a dark, caramelized sheen, and the garnish of shallots and scallions should look fresh and vibrant against the rich, creamy backdrop of the cheesy pasta.

Common mistakes

Avoid overcrowding your pan when searing the pork, as this will cause the meat to steam in its own juices rather than turning crispy.

Another common mistake is using too much heat during the glazing process; the sugars in maple syrup can burn quickly, so keep the heat low and stir constantly.

Finally, ensure you do not overcook the pasta shells; they will cook slightly more in the cheese sauce and under the broiler, so keeping them firm at the start is crucial for the final texture.

How to tell it’s done

The dish is done when the cheese sauce is hot and bubbling throughout, and the pork belly is deeply caramelized and sticky. The internal temperature of the pork should reach at least 145°F (63°C) to ensure it is safe and properly rendered.

The pasta shells should be al dente, maintaining a slight bite even after being coated in the rich, creamy sauce. The final broiling step should leave the top layer with a light, golden brown crust that smells deeply savory and slightly sweet.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest