Bourbon-glazed pork belly chunks

Bourbon-glazed pork belly chunks

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(13 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, questions and tips

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Jennifer Spiewak's picture
Jennifer Spiewak
14th Jul, 2019
Best pork belly ever!! My husband orders pork belly whenever it’s on a menu and he claims this is the best by far!
31st Dec, 2018
Really good recipe but I added Chinese 5 Spice to the marinade to make it even better. also cooked the pork with the bourbon in the slow cooker for a few hours rather than roasting it. Beautifully tender and melt in the mouth
22nd Dec, 2018
I adore this recipe and have made it several times as party food and it always goes down very well. I can't bring myself to throw the skin away so I usually use it to make a variation on the "Spiced pork crackling straws" recipe on this site, which are also always a big hit!
kirstos's picture
16th Dec, 2017
Have made this a few times - it is deeeeeelicious and flies off the plate as soon as it's served!
9th Aug, 2017
Fab Fab Fab Cooked exactly as per instructions, cooking the pork a day ahead and also the glaze. Finished it as people arrived for dinner. Instead of using cocktail sticks, I served five pieces of pork per person as a starter with a little dressed salad and a spoonful of the chive sour cream. Did it disappear!! I will certainly be cooking it again!
2nd Jan, 2017
Made this for New Years Eve party. I did make this the day before as per previous tip, glad I did. Pork was really firm, and so easy to cut into chunks. I trepled recipe for marinade as bought a 2kg belly pork joint. Once I cut the meat into chunks, I quickly roasted at 180 for about 25 mins, then poured marinade on and turned and basted every 10 mins.Took approx 40 mins to get them lovely and sticky. Guests loved it. Now going to make as a meal for my family. Thanks
26th Sep, 2016
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.
22nd Jun, 2016
These are delicious. I've made several times for party's everyone loves them. I have been asked for the recipe hundreds of times.
14th May, 2016
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 !!
21st Feb, 2016
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.


9th Dec, 2019
Could ordinary scotch be used instead of bourbon or is there another alternative
lulu_grimes's picture
10th Dec, 2019
Thank you for your questions. You won't have a problem using scotch though the flavour will be a little different, the whiskey flavour will probably come through more. American styles like bourbon are usually closer to Irish styles as a general rule. I hope this helps.
19th Dec, 2017
It says that these are freezeable. Could you please tell me at want point should I freeze ? Thank you
goodfoodteam's picture
21st Dec, 2017
Thanks for your question. You can freeze them at the end of step 3.
12th Dec, 2016
The recipe says that after the initial cooking the pork can be chilled for two days. Please can you advise how this should be warmed up safely before serving (I will cut it into chunks before heating it up). Thank you.
goodfoodteam's picture
17th Dec, 2016
You can go up to the end of step one, two days ahead, then start from step two when you want to serve. If you want to get ahead, you could also prepare the glaze in advance. Hope that helps.
2nd Sep, 2016
Have just cooked this, allowed it to cool for an hour, and now it's rock solid! Any ideas/advice??
goodfoodteam's picture
8th Sep, 2016
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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