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


  • 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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Full-bodied, earthy mourvèdre

Featured in

Mar 2016

You might also like...

Alistair’s secret barbecue sauce


Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart


Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea


Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad


conversion tool