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Start by preparing a cure with pepper, salt, and granulated garlic. Rub this mixture onto the pork belly to enhance its flavor.
Next, brew the Lipton peach tea and combine it with dark muscovado sugar, cider vinegar, and peach jam to create a glaze.
In a suitable pot, slowly confit the pork belly until it becomes incredibly tender.
Once the pork belly is cooked, finish it off with a bourbon butter sauce for added richness.
Finally, serve the pork belly bites, garnished with a sprinkle of Maldon salt for an extra touch.