Game day calls for low-effort, big-flavour crowd food. We’ve put together a fun reel plus two winners for your spread: Bourbon Cola Beef Ribs (sticky, fall-apart, perfect for sliders) and Bourbon Dry Ginger Pork (caramelised edges, zesty bite). Both are make-ahead friendly—marinate the night before, slow cook on the day, and let everyone help themselves between quarters.
(Serving tip: add soft rolls, crunchy slaw, and a simple pickle tray—job done.)
Prep time: 10 mins | Marinade time: 48 hours
Ingredients
- 1 small onion, chopped
- 1 teaspoon crushed garlic
- 250ml Red Elk Bourbon Style Dry Ginger syrup
- 500g Pork belly
Method
- Add the onion, garlic, and Bourbon Style Dry Ginger syrup and mix together.
- Place meat in appropriate sized container, pour marinade over the meat.
- Cover the container and leave marinade and meat in fridge for 48 hours for best results.
Download the recipe printable here. 👉🏼 Bourbon Style Dry Ginger Pork