Bourbon-glazed pork belly chunks
- Preparation and cooking time
- Plus cooling
- Serves 6-8 with other canapés
- 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)
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 4
Snip the chives into the sour cream, if you like, and serve alongside the pork chunks with cocktail sticks.