To celebrate the launch of Jack Daniel's Tennesse Honey, Porteno's ben Milgate and Elvis Abrahanoqicz, have created a variety of mouth-watering creations. Inspired by Jack Daniel's Tennesse Honey, the chefs have created six different dishes from their famous fire pit; making a bottle of Jack Daniel's Tennesse Honey the ultimate cooking and party accessory.
1kg pork belly (whole)
250g Chipotle in Adobo (thinned chillies)
1 x red capsicum
1 x medium brown onion
4 x clove of garlic
150ml JD Honey
1 x bunch coriander
1 x bunch green shallots
50ml Soy Sauce
50ml Maple Syrup
6 x Soft Burger Buns
1 cup mayonnaise
Juice of ½ a lime
Keeping the pork belly whole but without bones, place in a snug over proof dish.
Place all marinade ingredients in blend and blitz until you have a smooth paste.
Pour mix over belly and cover with foil. Bake at 160 degrees for four hours in the middle of the oven.
The pork should be tender and pull apart with a fork easily, if not, return to the oven until it does.
Pull the pork apart and mix with ½ the marinade, reserve the rest.
Mix together all the buttermilk dressing ingredients in a separate bowl.
To assemble, slice the burger buns in half and scoop in some of the pulled pork mixture. Top with a spoon of the buttermilk dressing and chopped green shallots. Add more mixture if desired and pop the bun lid on.