Bourbon-glazed pork belly chunks

Bourbon-glazed pork belly chunks

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(6 ratings)

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


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

  • Freezable

Nutrition: per serving (8)

  • kcal273
  • fat14g
  • saturates5g
  • carbs7g
  • sugars7g
  • fibre0g
  • protein16g
  • salt1.1g
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  • 200ml bourbon whiskey
  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 800g pork belly
  • 4 tbsp tomato ketchup
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp clear honey
  • chives and soured cream, to serve (optional)


  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.

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Comments (16)

clarabell13's picture

I made this for a party on Saturday and once I'd cubed the pork, although it was juicy and tender, it was too tender to skewer on cocktail sticks. It just looked too messy, so I just put it away in the fridge to figure out how to use it as some sort of leftovers the next day.

Well the next day came and the pork was perfectly firmed up and ready to use with the sour cream and chive dip. So lesson learned and will definitely make again, just a day in advance of serving.

hirdyddhaf's picture

These are delicious. I've made several times for party's everyone loves them. I have been asked for the recipe hundreds of times.

fazcat's picture

I have made this 6 or 7 times - because is so delicious. Really enjoyed by all who have managed to get some. A bit of prep but totally worth it !!

AuroraLondon's picture

Omg, the flavour is stunning!! Sadly, the appearance wasn't quite so as the pork was falling apart as I tried to cut into cubes. I noticed another poster mentioning this so if anyone can advise how to cut it so it looks like the image, I'd greatly appreciate it as I will defo be doing again! I can't seem to be able to rate it but is certainly a 5 star from me.

Wee_chef's picture

After cooking the pork belly put another tray on top and press with some heavy weight for a couple of hours before cutting into cubes..

Lola465's picture

*Easy to make
*Utterly delicious

*A good few chunks fell apart in the oven so looked messy.
*800g pork belly yielded only 12 servable chunks. Not really enough to serve at a party. Next time I'll double the quantities.

Zoeman60's picture

Quite long winded to make but totally worth it yummy!

Suffolk Primrose's picture

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

Forgot the rating before.

kirstos's picture

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

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

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

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?

Questions (2)

sunnycusack's picture

Have just cooked this, allowed it to cool for an hour, and now it's rock solid! Any ideas/advice??

goodfoodteam's picture

Hi there, thanks for your question. Without knowing a little bit more, it's hard to say exactly what the problem is.  It would be useful to know a little more information about what point you got to in the recipe and if you followed the recipe exactly. After 3 hours in the oven at 160C/ 140C fan, the meat should be tender so let us know if you got to that stage or further. We hope we can help get to the bottom of it.

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