As you will be aware, we like a food awareness day here in the SK kitchen, if only because it gives me the chance to really think outside the box when it comes to matching a recipe to the chosen topic.

So, it’s fair to say I was particularly delighted when I discovered its International Whisky Day tomorrow (26th March).

But then I also learned that there’s a World Whisky Day on 15th May.

Two entirely separate events, organised by different organisations which take place less than two months apart.

Now, I love a wee dram more than the next person but you have to question the need for two events which celebrate the wonder of whisky don’t you.

Do you think the organisers of IWD and WWD (as no-one is calling it) have ever got together to think about combining the two, or perhaps they are sworn enemies intent on destroying each other like Batman vs Joker or Superman vs Lex Luthor (ok Chris, we think you are getting a little carried away now!).

Either way whisky does work well in cooking and also pairs well with food, so as far as I am concerned, that’s a match made in heaven, although I am about to annoy the purists with this week’s recipe given I am using Bourbon (sacrilege I know!).

From Monday (29th) you will even be able to share a wee dram with someone else from the comfort of your own garden, with the further lifting of Covid-19 restrictions, and if the weather’s nice, you can serve the below as well.

Bourbon whiskey glazed belly pork with apple, cucumber and spring onion salad

Belly pork:

  • 1 whole skin on belly pork (Using a sharp knife score the skin)
  • 300g water
  • 15g sea salt
  • 2 tsp cracked black pepper
  • 3 garlic cloves chopped

Preheat oven to 180oc place the belly pork skin side up and in a deep baking tray add the water it should not cover the belly pork. Season the skin with the sea salt.

Add all the other ingredients to the water and cook for up 3 hours. Checking to make sure pork is always submerged adding more water if necessary but never covering the skin. The meat should be tender and the skin crisp. Keep the cooking liquid.

Whiskey bourbon glaze:

  • 100g brown sugar
  • 120g caster sugar
  • 250g glucose
  • 2 tsp chilli flakes
  • 120g bourbon whiskey
  • 150g ketchup
  • 50g red wine vinegar
  • 10g salt
  • 30g soy sauce
  • 250g left over cooking liquor
  • 15g sesame seeds

Boil all ingredients and reduce till thick and shiny, leave to cool slightly.

Apple, cucumber and spring onion salad:

  • 150g diced cucumber
  • 40g sliced spring onions
  • 120g diced granny smith apple
  • 15g white wine vinegar
  • 15g lemon juice
  • Salt
  • Pepper
  • 1 tsp honey

Mix together all ingredients and allow to marinade for 15 minutes.

To Finish:

Portion the belly pork into 3cm squares and coat in the whisky bourbon glaze. Place on a baking tray and cook for a further 10-15 minutes. Serve with the salad and extra glaze.  

Chris Brown
About Chris Brown
Sous Chef of SK Foods.
Your food. Our Passion.