Ingredients
| 1 cup (250ml) bourbon whiskey | |
| 1½ cups (375ml) malt vinegar | |
| 2 cups (500ml) water | |
| 3 cups (720g) firmly packed dark brown sugar | |
| 10 cloves garlic, peeled and bruised | |
| 1 cup (350g) golden syrup | |
| 2 sticks cinnamon | |
| 4 bay leaves | |
| 1 x 2.5kg piece boneless pork belly, skin scored at 5cm intervals (this will create 6–8 pieces) | |
| cracked black pepper, for sprinkling |
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Instructions
| 1. | Preheat oven to 180°C. |
| 2. | 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. |
| 3. | Cook, stirring occasionally, for 2–3 minutes or until thickened slightly. |
| 4. | Place the pork, rind-side down, in a deep-sided roasting pan. It should fit snugly. |
| 5. | Pour the sauce over the pork, cover tightly with aluminium foil and roast for 3 hours 30 minutes. |
| 6. | Turn the pork, add the remaining ½ cup (125ml) of vinegar and cover with the foil. |
| 7. | Roast for a further 30 minutes or until tender. |
| 8. | Remove the pork from the pan, skim the fat from the surface of the sauce and discard. |
| 9. | Strain the sauce into a heatproof jug. |
| 10. | Slice the pork and top with the sauce. |
| 11. | Sprinkle with pepper to serve. |
Recipes and images extracted
from Christmas Feasts
and Treats by Donna Hay,
published by 4th Estate AU.
Photography by Con Poulos
& Chris Court, styling by
Steve Pearce. $49.99.