Bourbon-glazed pork belly chunks

Bourbon-glazed pork belly chunks

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(5 ratings)

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Cooking time

Prep: 15 mins Cook: 3 hrs, 30 mins Plus cooling

Skill level

Easy

Servings

Serves 6-8 with other canapés

Your guests will snap up these cubes of crispy belly pork in sticky, sweet whiskey marinade with soy, anise and honey flavours

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (8)

kcalories
273
protein
16g
carbs
7g
fat
14g
saturates
5g
fibre
0g
sugar
7g
salt
1.1g

Ingredients

  • 200ml bourbon whiskey
  • 1 star anise
  • 800g pork belly
  • 4 tbsp tomato ketchup
  • 2 tbsp soy sauce
  • 2 tbsp clear honey
  • chives and soured cream, to serve (optional)

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Method

  1. Heat oven to 160C/140C fan/gas 3. Pour 100ml of the bourbon into a small, shallow roasting tin and add the star anise. Season the pork belly, put in the tin and cover tightly with foil. Bake for 3 hrs. Remove from the oven and leave to cool for at least 1 hr. You can chill the pork for up to 2 days at this stage.
  2. Heat oven to 200C/180C fan/gas 6. Remove the pork from the tin. Using a small, sharp knife, pare away the rind from the meat, leaving a small layer of fat. Cut the meat into 2cm chunks and return to the tin. Roast for 20 mins until crisp and sizzling, turning regularly.
  3. Meanwhile, tip the ketchup, soy sauce, honey and remaining bourbon into a small pan. Set over a high heat and bubble for 5 mins until thick and syrupy. Pour over the chunks of pork and toss to coat. Roast for 10 mins more until sticky.
  4. Snip the chives into the sour cream, if you like, and serve alongside the pork chunks with cocktail sticks.

Recipe from Good Food magazine, December 2012

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Comments

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Zoeman60's picture

Quite long winded to make but totally worth it yummy!

hilaryvane's picture
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I've made several times - goes really quickly - very impressive and so easy/ delicious

robj4040's picture

I have made this a couple of times now for parties with rave reviews both times. The whole lot was gone in minutes! Will definitely be making this again and again.

kirstos's picture
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Forgot the rating before.

kirstos's picture
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Utterly stunning. My guests were lucky to get any at all after I had tried a little 'quality control'!!! I did the initial part a day before to make the end process quicker on the day.

lottemorgan's picture
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This is a great way to make pork belly special. Stuck to the recipe with perfect result apart from the star anise which I forgot to buy. All the guests loved it - it is really nice with the sour cream dip! Will make again.

kellyjomedze's picture
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Absolutely amazing! Had the extended family up for a buffet and everyone loved it. Best thing I've eaten in a while, thank you, will be making again!

cathybee's picture

Elaine I purchased Bourbon in Aldi , now if someone could tell me where to buy Marsala in Ireland. Have Pork belly in bottom of Aga so hope it will prove to be tasty

lauramurray's picture
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Mine were a little overdone after roasting for 20 mins then 10 more with the sauce. I would just do it for 10 and 10 next time. Very tasty though

elainep90's picture

Bourbon whiskey is not readily available here in Ireland, could I use Jameson whiskey or can any one suggest an alternative?

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