Bourbon Whiskey Cola & Star Anise Braised Pork Belly
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.
Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).
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.
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.
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.
Garnish the pork belly with spring onion and finish with the reduced braising liquid.
Ingredients
Directions
Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).
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.
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.
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.
Garnish the pork belly with spring onion and finish with the reduced braising liquid.