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Three Blue Ducks' spicy Bourbon pork


"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."

You'll need

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

Method

  • 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.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Full-bodied, earthy mourvèdre

Featured in

Mar 2016

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