Grilled Pork Belly
Grilled Pork Belly with a Whiskey and Maple Glaze
Grilled pork belly is a wonderful dish and seem to have fallen out of favor some what over the last couple of years. I going to show you how to add a little extra to your grilled pork belly by giving it a shot of Whiskey and maple syrup.
It’s ok most of the Whiskey is burn off in the cooking process so the alcohol content in the dish is very small.
Ingredients:
- 3lb of pork belly
- 2 Tablespoons of Extra Virgin Olive Oil
- 3 Tablespoons of Mixed Spice
- 4 cloves of garlic
Whiskey and Maple Glaze
- 6 Tablespoons of Maple Syrup
- 4oz of brown sugar
- 4 Tablespoons of Whiskey
- 1 Orange
- 3 Tablespoons of Balsamic Vinegar
- Salt and Pepper to taste
First remove any skin and ribs from the pork belly and place in a glass or ceramic dish. Place the olive oil, mixed spice and garlic into a blender and blend until you have a paste. Brush the pork belly thoroughly with the paste and leave in the refrigerator overnight.
Set you grill for direct grilling and place the pork belly in the grill. Cook the pork belly for 10-15 minutes on a high flame until all the meat is sealed. Remove the pork and place in a rack, add a roasting tin to the grill and set the pork belly over the tin. Set your grill to indirect cooking and grill the pork for 1 hour.
Place all the glaze ingredients into a sauce pan and gently cook until all the ingredient and properly melted together. Lower the heat and simmer for 10 to 15 minutes until your sauce thickens.
While the grilled pork belly is cooking cover the pork with the glaze at regular intervals until all the glaze is used up. The pork will get darker and darker the more you glaze it. When you have made the recipes 3 or 4 times you will soon get to know what shade suits your taste best.
Once finished remove the grilled pork belly with Whiskey and maple glaze and enjoy with potatoes and salad.
