Dacor Kitchen Appliances: Whiskey-Braised Pork + Grilled Peaches + Baconnaise

Dacor Cooking Recipe

Chef Brian Malarkey

Whiskey-Braised Pork + Grilled Peaches + Baconnaise

Whiskey-Braised Pork + Grilled Peaches + Baconnaise

Early in my career, horse racing was a big part of my life.  I still love it.  And I like to have a few things on the menu that remind me of the down-and-dirty excitement and adrenaline of the Derby and the other great classic American races around the country.  Grilled peaches, my special mayo made with bacon fat, and a little whiskey thrown in for good measure - that's a horse of a different (and delicious) color!



  • 2 tablespoons canola oil
  • 2 1/2 pounds pork butt (shoulder), cut into 1/2-pound pieces
  • 1 carrot, diced large
  • 2 celery stalks, diced large
  • 1 red onion, diced large
  • 1 cup whiskey or bourbon
  • 4 cups chicken stock
  • 1/4 cup fresh garlic, chopped large
  • 1 bunch fresh parsley, roughly chopped
  • 1 tablespoon fresh thyme
  • 3 slices bacon, chopped
  • 4 ripe peaches, grilled and quartered
  • 2 tablespoons shallots, minced


  • 1/2 cup bacon fat, warm
  • 1/2 cup mayonnaise
  • Kosher salt and freshly ground black pepper, to taste

Finishing Touch:

  • 1 handful fresh parsley, pan fried crispy in canola oil

Chef's note: This recipe uses a "quick" baconnaise.


Preheat oven to 250oF


In a large roasting pan on top of the stove, heat the oil to near smoking and sear the pork on all sides, about 1 to 2 minutes on each side.

Add the carrot, celery, and onion and cook until you get some great caramelization.  Deglaze the pan with the whiskey or bourbon and add the chicken stock, garlic, herbs, and enough water to just barely cover the pork pieces.

Bring to a boil and place in the oven to braise for 2 to 3 hours, or until the pork is SUPER soft, fork tender, and just ready to give it all up.

In a small pan, cook the bacon until crispy, strain from the fat, and toss the warm pieces with the peaches and a little whiskey or bourbon.  Set aside.  Save the warm bacon fat for the baconnaise.


Whisk the warm bacon fat, a little at a time, into the mayonnaise.  Season with salt and pepper to taste.


Place a nice dollop of baconnaise on each plate.  Warm the meat in the reduced braising liquid and place alongside the baconnaise.  Spoon some sauce over each piece of meat, add some grilled peaches, and top with some fried parsley.  The FEAST is on!  Get dirty with your port butt!!!