Chef's Recipes

Three Blue Ducks' spicy Bourbon pork

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.

By Darren Robertson & Mark LaBrooy
  • Serves 6 - 8
  • 15 mins preparation
  • 10 mins cooking (plus marinating)
Spicy bourbon pork
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."

Ingredients

  • 80 ml apple cider vinegar (1/3 cup)
  • 50 gm honey
  • 40 ml Bourbon
  • 40 gm smoked paprika (1/3 cup)
  • 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

Main
  • 1
    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.
  • 2
    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.

Notes

Drink Suggestion: Full-bodied, earthy mourvèdre Drink suggestion by Max Allen