Every ingredient in this simple braising liquid shines, adding a sweet, salty or aromatic element. The pork belly is slowly braised in the flavour filled liquid, then grilled for a couple of minutes at the end for extra caramelisation and depth of flavour. Be sure to save the braising liquid, it is incredible when it is reduced into a thick serving sauce to finish the dish.
1kgkilogram skin on pork belly rashers - 2cm thick
1mlcan Wild Turkey 101 Premium Blend Bourbon Whiskey & Cola (or an alternate Cola & Bourbon premix)
8 cloves garlic, finely chopped
¼cupcup Kecap Manis
2tbsptablespoons fish sauce
4 star anise pods
1tsp teaspoon chilli flakes
1tbsptablespoon olive oil
Spring onion, finely sliced, to garnish
1
Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).
2
In a large Weber frying pan, add the pork belly, Wild Turkey Bourbon & Cola, garlic, Kecap Manis, fish sauce, star anise and chilli flakes. With a silicone spoon, incorporate the ingredients and ensure the pork belly is submerged.
3
Place the frying pan onto the barbecue and cook over indirect medium heat, for 2 hours, or until the pork belly has started to become tender.
4
Once the pork belly has cooked for 2 hours, remove the pork from the frying pan, leaving the juices behind. Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C). Simmer the sauce in the frying pan over direct medium-high heat for 15 minutes or until thickened. Lightly coat the pork belly slices with olive oil and grill over direct medium-high heat for 2 minutes each side, or until nice grill marks appear.
5
Garnish the pork belly with spring onion and finish with the reduced braising liquid.
Ingredients
1kgkilogram skin on pork belly rashers - 2cm thick
1mlcan Wild Turkey 101 Premium Blend Bourbon Whiskey & Cola (or an alternate Cola & Bourbon premix)
8 cloves garlic, finely chopped
¼cupcup Kecap Manis
2tbsptablespoons fish sauce
4 star anise pods
1tsp teaspoon chilli flakes
1tbsptablespoon olive oil
Spring onion, finely sliced, to garnish
Directions
1
Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).
2
In a large Weber frying pan, add the pork belly, Wild Turkey Bourbon & Cola, garlic, Kecap Manis, fish sauce, star anise and chilli flakes. With a silicone spoon, incorporate the ingredients and ensure the pork belly is submerged.
3
Place the frying pan onto the barbecue and cook over indirect medium heat, for 2 hours, or until the pork belly has started to become tender.
4
Once the pork belly has cooked for 2 hours, remove the pork from the frying pan, leaving the juices behind. Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C). Simmer the sauce in the frying pan over direct medium-high heat for 15 minutes or until thickened. Lightly coat the pork belly slices with olive oil and grill over direct medium-high heat for 2 minutes each side, or until nice grill marks appear.
5
Garnish the pork belly with spring onion and finish with the reduced braising liquid.
Notes
Bourbon Whiskey Cola & Star Anise Braised Pork Belly
