Whiskey Orange Pork Belly Burnt Ends
If you’re craving a mouthwatering twist on classic pork belly, these Whiskey Orange Pork Belly Bites are a must-try. Smoky, sweet, and tangy, these little bites pack a punch of flavour with a caramelised glaze that will have everyone reaching for more.
4 hrs 10 mins + overnight
Capable Cooks
6
What you’ll need
INGREDIENTS
- 2kg SunPork Fresh Foods Pork Belly, rind off
- 2 Tbsp. garlic powder
- 2 Tbsp. onion powder
- 2 Tbsp. smoked paprika
- 2 Tbsp. brown sugar
- 1 tsp. salt
- 1 tsp. ground black pepper
- ½ cup brown sugar
- 2 Tbsp. orange marmalade
- 1 cup orange juice
- 1 Tbsp. orange zest
- ½ cup bourbon whiskey
- 1 Tbsp. sesame seeds
- 1 sprig fresh coriander leaves
- Orange twists for garnish (optional)
How to make it
- Pre-heat barbecue or smoker to 135°C/275°F. For barbecue, set it up for indirect heat, to gently smoke the pork belly.
- In a bowl, combine garlic powder, onion powder, smoked paprika, 2 Tbsp. brown sugar, salt and pepper.
- Cut the pork belly into 4cm cubes and generously coat with the spice rub.
- Refrigerate for at least 30 mins, ideally overnight.
- Arrange belly pieces on a metal cooling rack and place them in the barbecue or smoker to smoke for 2-2½ hrs.
- Meanwhile, heat a saucepan over med. heat and add brown sugar, marmalade, orange juice, orange zest and bourbon whiskey, then bring to a simmer and allow to thicken.
- Transfer belly pieces to a foil tray, then coat with half the glaze. Cover the tray with foil and cook for a further 1½ hrs or until soft and tender.
- Remove the foil lid, drizzle the remaining sauce over the belly pieces and gently toss until well coated.
- Return the tray to the barbecue and cook uncovered for 15-30 mins until the coating is thick and gooey.
- Garnish with twisted orange peel, sesame seeds and fresh coriander.
- Serve and enjoy!
