The BBC Good Food logo
Bourbon-glazed pork belly chunks

Bourbon-glazed pork belly chunks

By
Rating: 5 out of 5.15 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • 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

  • Freezable
Nutrition: per serving (8)
HighlightNutrientUnit
kcal273
fat14g
saturates5g
carbs7g
sugars7g
fibre0g
protein16g
low insalt1.1g
Advertisement

Ingredients

Method

  • 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.

Goes well with

Recipe from Good Food magazine, December 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.15 ratings
Advertisement
Advertisement
Advertisement

Sponsored content