malt vinegar and bourbon sticky pork belly
- 1 cup (250ml) bourbon whiskey
- 1½ cups (375ml) malt vinegar
- 2 cups (500ml) water
- 3 cups (525g) dark brown sugar
- 10 cloves garlic, bruised and peeled
- 1 cup (350g) golden syrup
- 2 sticks cinnamon
- 4 bay leaves
- 1 x 2.5kg piece boneless pork belly
- cracked black pepper, for sprinkling
- Preheat oven to 180°C (350°F). Place the bourbon, 1 cup (250ml) of the vinegar, the water, sugar, garlic, golden syrup, cinnamon and bay leaves in a medium saucepan over high heat and bring to the boil. Cook, stirring occasionally, for 2–3 minutes or until thickened slightly.
- Place the pork, rind-side down, to fit
snugly in a deep-sided roasting pan. Pour the sauce over the pork, cover tightly with aluminium foil and roast for 3 hours 30 minutes. Turn the pork, add the remaining ½ cup (125ml) of vinegar and cover with the foil. Roast for a further 30 minutes or until tender. Remove the pork from the pan and skim the fat from the surface of the sauce. Strain the sauce into a heatproof jug.
- Slice the pork and top with the sauce.
Sprinkle with pepper to serve. Serves 6–8
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