ATLANTIC City, NJ - New Brunswick native and longtime professional boxer Jorge “King” Diaz won the global Fecarbox Title this past weekend. Jorge now stands in the World Boxing Council’s Top 15 Title

The ​match on the evening of November 18 in Atlantic City went on for eight rounds against professional boxer Adam Lopez, according to Jorge, and it become one of his toughest moments.  

“I was in there fighting ​three​ people,” Jorge said. “That little disempowering voice that we have, I was fighting my old self, my old boxing self, and I was fighting my opponent.”

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The fight started out well, Jorge said, but went downhill fast when a left hook took him by surprise.

“It was devastating, because then that little voice in my head started talking,” Jorge said. “It started saying ‘I’m done with this, just make it out right now, hang the gloves up, you did your best​'​.”

Nevertheless, he trudged on, and earned a unanimous decision of support from the judges​.

The words “The new champion, from New Brunswick, New Jersey, Jorge Diaz!” blared out of the loudspeakers, and the crowd went wild.

“I got people literally crying for my victory, it was so rewarding,” Jorge said.

For 2018, possible new matches may await, but for now, it’s time to enjoy the upcoming holiday season.

“I want to just relax for like a week,” Jorge said. “Start doing some mild training next week, just to maintain my condition, my strength. Maintenance stuff.”

The weeks and months leading up to the fight have been quite the opposite. TAPinto New Brunswick shadowed Jorge in some of his different training sessions.

Jorge trains at a boxing gym on the third floor of a now converted warehouse on 121 Jersey Avenue, where he might go several times a day.

At the boxing gym on a given night, Jorge would cycle between a minutes-long shadow boxing session, punctuated by 30 second breaks, for upwards of an hour. Generally once a week, he’ll train at another gym with a weight-lifting routine.

His diet is carefully crafted; every calorie, macro and micronutrient, and when it’s eaten, is accounted for.

“It’s a science, everything’s a science.”

Reporter Daniel J. Munoz, dmunoz@tapinto.nettwitter.com/DanielMunoz100