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Nutrition: per serving (8)

  • kcal273
  • fat14g
  • saturates5g
  • carbs7g
  • sugars7g
  • fibre0g
  • protein16g
  • salt1.1g
    low

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.

Recipe from Good Food magazine, December 2012

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Comments, questions and tips (30)

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Overall rating

A star rating of 4.6 out of 5.18 ratings

tppfwht7f9QYeavQU7

question

Can you double this recipe up ?

goodfoodteam avatar
goodfoodteam

Hello, thank you for your question. Yes you could double this recipe up. If you use 2 x 800g pieces pork belly rather than one larger piece of belly then the cooking times will stay the same. Hope that helps. Best wishes, BBC Good Food Team

BG20

question

Can you use pork belly slices for this recipe?

goodfoodteam avatar
goodfoodteam

Hi, yes you can but you'll need to reduce the cooking time to about 1 hr 30 mins, or up to 2 hours depending on the thickness of the slices. Best wishes, BBC Good Food Team.

siandyengwyH0gW

Hi there. Could I use Jack Daniels? Here in South Africa we classify Jack Daniels as a Bourbon. And once I freeze after stage 3, how do you recommend I reheat? Could I just reheat in the oven at 180 degrees celsius?

TardisBlue

Absolutely. I use it to make BBQ sauce so there no reason it wouldn't work here if its a flavour you like. Enjoy :)

bobhardiedG6g3hE4

question

I would like to make this for Xmas day but we are going away & wondered if I can do step 2 then freeze. Then defrost on Xmas morning & finish with step 3?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. You can prepare all of step 1 and part of step 2 (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). At this stage freeze it. Defrost in the fridge overnight before…

sswebb

Made this on Saturday and decided to keep the rind and make it into crackling. I then made a dust with the crackling and dipped each chunk which gave it a fantastic texture

robj4040

^^ Underrated comment! That’s a great idea. Will try that when I make it on Saturday. Made this recipe a few times over the years, and it’s winner every time. Thanks team

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