Three Blue Ducks' spicy Bourbon pork

AT A GLANCE

  • Serves 6 - 8 people

"This one is a sure-fire crowd-pleaser," says Robertson. "It's hard to go wrong with the robust flavours of Bourbon, and spices such as paprika, ginger and cumin, especially when they're cooked down into a finger-licking sticky glaze."

  • 80 ml (1/3 cup) apple cider vinegar
  • 50 gm honey
  • 40 ml Bourbon
  • 40 gm (1/3 cup) smoked paprika
  • 2 tbsp brown sugar
  • 2 tbsp chilli flakes
  • 2 tsp ground ginger
  • 2 tsp ground cumin
  • 2 tsp ground cinnamon
  • Finely grated rind of 1 lemon and 1 lime, plus extra wedges of each to serve
  • 1 kg skinless, boneless pork belly, cut into 1cm strips
01   Mix vinegar, honey, Bourbon, paprika, sugar, chilli flakes, ginger, cumin, cinnamon and citrus rinds together in a large bowl with 3 tsp sea salt flakes. Add pork belly, and mix to combine and coat well. Cover and refrigerate for 2-4 hours.
02   Heat a barbecue or a char-grill pan to medium-high heat. Lightly oil the bars or pan and grill the pork in batches, turning occasionally, until cooked through and well browned (8-10 minutes). Squeeze lemon and lime juice over pork and serve hot.

Topics:

MODERN AUSTRALIAN, PORK BELLY, LUNCH, PAPRIKA, BOURBON, THREE BLUE DUCKS, BOURBON, PORK BELLY, CHILLI, CINNAMON

Recipe:

DARREN ROBERTSON , MARK LABROOY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

FULL-BODIED, EARTHY MOURVÈDRE , suggested by MAX ALLEN

FEATURED IN

Mar 2016

Mar 2016

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