Bourbon Glazed Pork Belly Chunks

pork belly

Serves: 4-8 | Preparation Time: 15 mins | Cooking Time: 3.5 hours 

800g Tasman pork belly
200ml bourbon whiskey
1 star anise
4 tbsp tomato sauce
2 tbsp soy sauce
2 tbsp clear honey
chives & sour cream, to serve (optional)
fresh salad greens, to serve (optional)


  1. Heat oven to 160oC. Pour 100ml of the bourbon into a small, shallow roasting tin and add the star anise
  2. Season the pork belly, put in the tin and cover tightly with foil. Bake for 3 hrs.
  3. Remove from oven and leave to cool for at least 1 hr. You can chill the pork for up to 2 days at this stage.
  4. Heat oven to 200oC. 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.
  5. Meanwhile, tip the tomato sauce, soy sauce, honey and remaining bourbon into a small pan. Set over a high heat and bubble for 5 mins until think and syrupy. Pour over the chunks of pork and toss to coat. Roast for 10 mins more until sticky.
  6. Snip the chives into sourcream,  and serve on the side.
  7. Plate up on a bed of fresh greens with the pork chunks on top, or have a shared platter with cocktail sticks for all to dive into.
  8. Enjoy!
Results may vary.