Malt Vinegar & Bourbon Sticky Pork Belly - Cuisine Magazine - From New Zealand to the World

Name: Malt Vinegar & Bourbon Sticky Pork Belly - Cuisine Magazine - From New Zealand to the World
Ingredients: 1 cup (250ml) bourbon whiskey; 1½ cups (375ml) malt vinegar; 2 cups (500ml) water; 3 cups (720g) firmly packed dark brown sugar; 10 cloves garlic, peeled and bruised; 1 cup (350g) golden syrup; 2 sticks cinnamon; 4 bay leaves; 1 x 2.5kg piece boneless pork belly, skin scored at 5cm intervals (this will create 6–8 pieces); cracked black pepper, for sprinkling

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Ingredients

1 cup (250ml) bourbon whiskey
1½ cups (375ml) malt vinegar
2 cups (500ml) water
3 cups (720g) firmly packed dark brown sugar
10 cloves garlic, peeled and bruised
1 cup (350g) golden syrup
2 sticks cinnamon
4 bay leaves
1 x 2.5kg piece boneless pork belly, skin scored at 5cm intervals (this will create 6–8 pieces)
cracked black pepper, for sprinkling