My first ever attempt at pork belly with a delicious malt vinegar and bourbon sauce
This is a recipe from Donna Hay, The New Classics
1 cup (250ml) bourbon whisky
1 1/2 cups (375ml) malt vinegar
2 cups (500ml) water
3 cups (525g) brown sugar
10 cloves garlic, bruised and peeled
1 cup (350g) golden syrup
2 sticks cinnamon
4 bay leaves
1 x 2.5 piece bone-in pork belly
Method
Preheat oven to 180 degrees celsius. Place the whisky, 1 cup vinegar, 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, skin-side down, in a deep sided, tight-fitting baking dish. Pour over the sauce, cover aluminum foil and roast for 3 hours 30 minutes. Carefully turn the pork, add the remaining vinegar and cover with aluminum foil. Roast for a further 30 minutes or until tender. Skim the fat from the surface of the sauce and strain through a sieve. Slice the pork and pour over the sauce to serve.
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