Bourbon-glazed pork belly chunks

Bourbon-glazed pork belly chunks

  • Rating: 5 out of 5.13 ratings
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  • 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
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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

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    Rating: 5 out of 5.13 ratings
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