Maple Whiskey Pork Belly

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This tender, juicy pork belly with a maple whiskey glaze is perfect for your brunch spread or a flavourful main dish, and is sure to be a crowd pleaser!

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Ingredients:

• 725g pork belly

• 30ml maple syrup

• 45ml whiskey

• 1 tbsp brown sugar

• 2 tsp crushed coriander seed

• Salt and pepper (to taste)

Directions:

1. Prepare the Pork Belly:

• Preheat your oven to 275°F (135°C).

• Score the top of the pork belly in a crisscross pattern to allow the glaze to penetrate.

• Place the scored pork belly on a sheet pan and set aside.

2. Make the Glaze:

• In a bowl, combine maple syrup, whiskey, brown sugar, crushed coriander seeds, salt, and pepper. Mix well to create the glaze.

3. Cook the Pork Belly:

• Pour the glaze over the pork belly, ensuring it’s evenly coated.

• Bake in the preheated oven for 1½ hours, basting occasionally with the pan juices.

4. Crisp the Pork Belly:

• Remove the pork belly from the oven and increase the temperature to 400°F (200°C).

• Return the pork belly to the oven and roast for 7-9 minutes until the top is crispy.

5. Cool and Slice:

• Let the pork belly cool slightly before slicing into portions.

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