Bourbon Whiskey Cola & Star Anise Braised Pork Belly

Category, , , , CuisineDifficultyIntermediate
Yields1 Serving
Prep Time10 minsCook Time3 hrs 35 minsTotal Time3 hrs 45 mins

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.

 1 kg kilogram skin on pork belly rashers - 2cm thick
 1 ml can Wild Turkey 101 Premium Blend Bourbon Whiskey & Cola (or an alternate Cola & Bourbon premix)
 8 cloves garlic, finely chopped
 ¼ cup cup Kecap Manis
 2 tbsp tablespoons fish sauce
 4 star anise pods
 1 tsp teaspoon chilli flakes
 1 tbsp tablespoon 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

 1 kg kilogram skin on pork belly rashers - 2cm thick
 1 ml can Wild Turkey 101 Premium Blend Bourbon Whiskey & Cola (or an alternate Cola & Bourbon premix)
 8 cloves garlic, finely chopped
 ¼ cup cup Kecap Manis
 2 tbsp tablespoons fish sauce
 4 star anise pods
 1 tsp teaspoon chilli flakes
 1 tbsp tablespoon 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.

Bourbon Whiskey Cola & Star Anise Braised Pork Belly
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