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Bourbon Whiskey Cola & Star Anise Braised Pork Belly

Laura Romeo - Weber Grill Expert

Difficulty: Medium
  • People

    Serves 4

  • Prep Time

    10 min.

  • Barbecue Time

    2:15 h

Ingredients
Instructions

the Ingredients

Bourbon Whiskey Cola And Star Anise Braised Pork Belly
  • 1 kilogram skin on pork belly rashers - 2cm thick
  • 1 x 375mL can Wild Turkey 101 Premium Blend Bourbon Whiskey & Cola (or an alternate Cola & Bourbon premix)
  • 8 cloves garlic, finely chopped
  • ¼ cup cloves garlic, finely chopped
  • 2 tablespoons fish sauce
  • 4 star anise pods
  • 1 teaspoon chilli flakes
  • 1 tablespoon olive oil
  • Spring onion, finely sliced, to garnish

Instructions

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.
  • Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).
  • Prepare the barbecue for indirect cooking over medium heat (190°C-230°C). Set up your barbecue with a convection tray and a roasting trivet.
  • Prepare the charcoal barbecue for indirect cooking over medium heat (190°C-230°C).
  • Prepare your barbecue for cooking over medium heat (190°C- 230°C). Preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C.
  • Prepare your barbecue for indirect cooking over medium heat (190°C- 230°C). If you are using a Weber SmokeFire, set the temperature to 200°C and preheat.
  • 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.
  • 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.
    Place the frying pan onto the trivet and cook over indirect medium heat , for 2 hours, or until the pork belly has started to become tender.
    Place the frying pan in the centre of the cooking grill, in-between the two charcoal baskets. Cook over indirect medium heat , for 2 hours, or until the pork belly has started to become tender.
    Once your barbecue has preheated, on a Weber Pulse, turn the control knob(s) to one notch lower than medium (190°C-210°C). Place the frying pan onto the barbecue and cook over medium heat , for 2 hours, or until the pork belly has started to become tender.
    Once your barbecue has preheated to the set temperature (SmokeFire: 200°C), brush the cooking grills clean with a wire brush. 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.
  • 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.
  • Once the pork belly has cooked for 2 hours, remove the pork from the frying pan, leaving the juices behind. Remove the convection tray and trivet. 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.
  • Once the pork belly has cooked for 2 hours, remove the pork from the frying pan, leaving the juices behind. Move the frying pan to one side, over the fire and simmer over direct medium heat for 15 minutes or until thickened. Lightly coat the pork belly slices with olive oil and grill directly over the fire for 2 to 3 minutes each side, or until nice grill marks appear.
    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). If you are using a Weber Pulse: turn the control knob(s) to one notch greater than medium (240°C-260°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.
    Once the pork belly has cooked for 2 hours, remove the pork from the frying pan, leaving the juices behind. Prepare your barbecue for direct cooking over medium-high heat. If you are using a Weber SmokeFire, set the temperature to 270°C and preheat. 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.
  • Garnish the pork belly with spring onion and finish with the reduced braising liquid.

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