- 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 – here’s the master recipe for Crispy Roasted Pork Belly
- Dijon mustard, to serve
For the onion rings:
- 2 tsp sea salt flakes
- ¾ cups self-raising flour
- 1 ½ 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.