Sticky Bourbon Glazed Pork Belly Recipe by Pete Campbell

Masterchef’s Pete Campbell has collaborated with Ezra Brooks Kentucky Straight Bourbon to create this recipe.

Ezra Brooks Glaze

Ingredients:

• 1/2 cup  Ezra Brooks Kentucky Straight Bourbon
• 1 cup Stock
• 1 cup Brown Sugar
• 3 tbsp Honey
• 2 tbsp Gochujang
• 1 tsp Soy Sauce
• 1 tsp Oyster Sauce
• White & Black pepper

Method:

1. Add Sugar, Honey and Stock to a pot over medium-high heat and whisk to combine.
2. Once Sugar has completely dissolved and the mix is bubbling, add Ezra Brooks Kentucky Straight Bourbon and whisk to prevent the mix from overflowing.
3. Take the mix to the edge, quite dark but just before burnt.
4. Turn off the heat and whisk in the remaining ingredients, adding pepper to taste.
5. Allow the mix to cool and thicken, which will make glazing more effective.

Pork Belly Recipe

Ingredients:

• 1kg Pork Belly
• 2 cups Stock

Method:

1. Chop the Pork Belly into 2 or 4 equal pieces.
2. Place pork into a sous vide bag along with your chosen stock and cook at 75ºC for 8 hours (alternative you could use a slow cooker)
3. Once done, allow to cool in the bag then remove the Pork, pat dry with a paper towel and cover with the Glaze
4. Finish the Pork on the BBQ over very high heat, and continue turning and glazing until very dark and sticky

Pickled Turnip Garnish

Ingredients:

• 1 Turnip
• 300g Boiling Water
• 200g Rice Wine Vinegar
• 100g Sugar
• Salt

Method:

1. Add turnip to pickling liquid and leave to infuse for at least 2 hours, but the longer the better.
2. Combine boiling water, vinegar, sugar and a pinch of salt in a container and mix to combine.
3. Slice Turnip to 2mm thickness on a mandolin.

About Pete Campbell

After cultivating his fine-dining culinary skills under the tutelage of renowned Executive Chef Peter Gilmore at Sydney’s most prestigious dining room, Quay, Pete was then snapped up by Effie’s before being introduced to Poly by Jock Zonfrillo where he is currently working with Campbell now on his way to becoming one of the country’s finest self-taught chefs. As runner-up in the 2021 nail-biting finale of MasterChef Australia, not to mention the mastermind behind the two-minute tasty peanut butter muffin viral sensation, this former high-flying corporate exec turned tattoo artist proves you don’t have to be classically trained to perfect classic cuisine.  

About Ezra Brooks Kentucky Straight Bourbon

Born and bred in Kentucky, Ezra Brooks has been filling glasses with genuine American bourbon since 1957. Synonymous with quality, this Whiskey is made in the Lux Row Distillery on the famous Kentucky Bourbon Trail, where hands make the liquid, but the heart leads the journey. Aged in new, charred white oak barrels for seven years and bottled at barrel strength. Carrying sweet notes of caramel and vanilla, with hints of spice and chocolate and a warm finish, there is no better way to celebrate the father in your life than with a glass at the annual Father’s Day BBQ. Available to buy now from Dan Murphy’s and BWS.