Bourbon-Glazed Pork Belly

Bourbon-Glazed Pork Belly

Ingredients

  • 500 grams pork belly strips, skin-off
  • ¾ cups bourbon
  • 3 star anise pods
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato sauce
  • 2 tablespoons brown rice syrup or honey

Bourbon and pork marry in this sticky, lip-smacking dish that we seriously can’t get enough of. Serves 3-4 as a main or more as nibbles

  1. Preheat oven to 160°C. Season pork belly with salt and pepper and lay in a shallow oven-proof dish. Pour over ½ cup of the bourbon and place star anise pods in the dish. Cover with tinfoil and bake for 2½ hours
  2. Remove from oven, take pork strips out of liquid (discard the liquid) and set aside on chopping board. Let cool slightly. Turn oven temperature up to 180°C
  3. In a small saucepan combine the soy sauce, tomato sauce, rice syrup or honey and remaining ¼ cup bourbon. Bring to a fast simmer and cook for several minutes until it starts to thicken and stick to the sides of the pot
  4. Slice pork strips into bite-sized pieces and lay in a clean baking dish. Pour the reduced sauce over pork cubes and bake for 20 minutes until bubbling, golden and crisp at the edges. Serve as is or thread onto wooden skewers
  5. TIP: After the pork has completed the intial cook of 2½ hours, you can set aside in the fridge until ready to serve, then complete the rest of the steps
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