Ingredients

For the Pork Belly
1 pack DukesHill Pork Belly Confit
 
2 tbsp DukesHill Whisky Cask Cider
 
2 tbsp runny honey
2 tbsp light brown sugar
2 tbsp tomato ketchup
1 tbsp Dijon mustard
 
1 tbsp Worcestershire sauce
1 garlic clove, finely grated

To Serve
DukesHill Braised Red Cabbage
 
DukesHill Potato Gratin
 
Fresh thyme or chives, finely chopped
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Charred Pork Belly Confit with Whisky BBQ Glaze & Braised Red Cabbage

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Slow-cooked for 14 hours with aromatic herbs and juniper, our Pork Belly Confit becomes beautifully crisp and caramelised when finished over the BBQ. Glazed with a rich whisky barbecue sauce and served with warming braised red cabbage and buttery potato gratin, this is indulgent outdoor dining with effortless DukesHill luxury.
Servings 4
Prep Time 15 minutes
Cook Time 30 minutes

Directions

Prepare the BBQ

  1. Step 2 Preheat the BBQ to a medium-high heat (approximately 180–200°C).

Crisp the Pork Belly

  1. Step 4 Remove the Pork Belly Confit from the packaging and gently pat the skin dry with kitchen paper.

  1. Step 5 Place the pork belly skin-side down onto a hot BBQ or cast iron griddle and cook for 8–10 minutes until the skin is crisp and lightly charred. Carefully turn and cook for a further 8–10 minutes, allowing the fat to render slightly and the meat to heat through completely.

  1. Step 6 Remove from the heat and set aside briefly.

Make the Whisky BBQ Glaze

  1. Step 8 Meanwhile, combine the DukesHill Whisky Cask Cider, honey, brown sugar, ketchup, Dijon mustard, Worcestershire sauce and garlic in a small saucepan.

  1. Step 9 Bring to a gentle simmer and cook for 5–6 minutes until thickened and glossy.

Glaze the Pork Belly

  1. Step 11 Return the pork belly to the BBQ and generously brush all over with the whisky BBQ glaze.

  1. Step 12 Cook for 2–3 minutes on each side, turning carefully and brushing with more glaze until beautifully caramelised with a rich, sticky finish.

Slice & Serve

  1. Step 14 Transfer the pork belly to a board and rest for 5 minutes before slicing into thick portions.

  1. Step 15 Serve alongside warm DukesHill Braised Red Cabbage and DukesHill Potato Gratin. Spoon over a little extra warm whisky BBQ glaze and finish with fresh thyme or chives.