Twice Cooked Sticky Maple Bourbon Pork Belly with Onion Rings

Serves 4

1 cup each maple syrup and apple juice 1/3 cup brown sugar

¼ cup red wine vinegar

1 tsp smoked paprika

4 drops tabasco sauce

2 fresh bay leaves

2 tbsp Worcestershire sauce

¼ cup bourbon

½ batch rindless crispy pork belly Dijon mustard, to serve

ONION RINGS

2 tsp sea salt flakes

¾ cups self-raising flour

1½ cups cold soda water

1 tbsp malt vinegar

2 cups cornflour

Vegetable oil, for deep-frying 2 onions, sliced into 1cm-thick rounds

Preheat oven to 220°C (200°C fan forced). To make the glaze, combine maple syrup, apple juice, brown sugar, red wine vinegar, paprika, tabasco, bay leaves and Worcestershire sauce in a medium saucepan over medium heat. Stir to combine and bring to the boil. Reduce heat to low and simmer for 10-12 minutes or until slightly reduced. Add the bourbon; set aside.

Slice the pork belly into 3cm-thick slices and place on a large baking tray lined with non-stick baking paper.

Pour over half the marinade and toss to combine. Cook for 15 minutes, brushing with extra glaze occasionally, until sticky and heated through.

To make the onion rings, place the salt, flour, soda water, malt vinegar and half the cornflour in a large bowl and stir to just combine. Place the remaining cornflour in a separate large bowl. Half-fill a large saucepan with the oil and place over medium heat until it reaches 180°C on a deep-frying thermometer. Working in batches, dust the onion in the reserved cornflour, dip in the batter and cook for 2-3 minutes or until golden brown. Remove using a slotted spoon and drain well. Serve sticky pork with onion rings and mustard.