Whiskey Brined Pork Bites with Whiskey, Maple Glaze and Onion and Whiskey Ketchup
Whiskey brine
500g pork belly
500ml water
20g seasalt
25g light brown sugar
Few sprigs thyme or rosemary
1 clove garlic, smashed
Place water, salt , sugar, rosemary and garlic in a pan and simmer until sugar and salt have dissolved. Cool completely. Place pork in a container and cover with brine. Leave for 24 hours then pat dry and cut into bite size pieces.
Whiskey maple glaze
100ml water
25ml light soy sauce
50ml whiskey
25ml maple syrup
1 teaspoon cracked black pepper
Simmer until thick and syrupy.
Cook the pork in a pan over medium heat until golden and crisp – keep turning to ensure its cooked through. Drain off the fat and add the glaze. Cook until nearly caramelized.
Onion and whiskey ketchup
2 onions, peeled and chopped
2 tablespoons oil
100ml malt vinegar
35g dark brown sugar
50ml malt whiskey
Salt and pepper to taste
Cook the onions in a pan until deep golden brown – almost caramelized.
Add the vinegar, sugar and whiskey and cook for 20 minutes. Season with salt and pepper and blend to a smooth puree.
