This is a really tasty bite!  Pork Belly Pinchos are a favorite, they are salty, sweet, sticky and delicious, all at the same time.

Bourbon Glazed Pork-Belly Pinchos

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Course: Small Bites
Cuisine: Spanish
Keyword: All-Seasons, Delicious, Do-Ahead, Flavor, For Foodies, Pork, Tapas
Prep Time: 15 minutes
Cook Time: 4 hours 45 minutes
Total Time: 5 hours
Degree of Difficulty : Moderately difficult
Servings: 8 people
Tip : Select only center cut and ideally look for a cut that has at least 50% meat for an ideal small bite.

Ingredients 

  • 1 1/2 lb pork belly
  • kosher salt and black pepper
  • 1 cup bourbon or whiskey
  • 4 tbsp ketchup
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 star anise or 3-4 whole cloves (optional)

Instructions

  • Gather all ingredients before starting recipe.

Roasting

  • Pre heat oven to 300°F
  • Season 1 1/2 lb pork belly with kosher salt and black pepper and transfer to a shallow roasting pan . Pour 1/2 cup of bourbon and add a star anise or cloves into the pan, cover tightly with aluminum foil, and bake in a 300°F for 4 hours. Remove pork belly from oven, allow to cool for at least an hour. You can chill the pork for up to 2 days at this point.

Crisping

  • Pre Heat oven to 400°F
  • Remove pork from the pan and discard any of the pan juices. Using a small sharp knife, remove the rind from the meat, leaving a thin layer of fat.
  • Cut the meat into 3/4" cubes and return to the tin. Roast for 20-30 minutes or until crisp and sizzling, turning regularly.

Sauce

  • Combine 4 tbsp ketchup, 2 tbsp soy sauce, 2 tbsp honey and the remaining 1/2 cup of bourbon in a small sauce pan. Cook over medium high heat for about 5 minutes or until thick and syrupy, remove from heat and set aside until ready to use.

Finishing

  • Pour the sauce over the pork and cook for another 10-15 minutes or until sizzling and sticky.

Serving

  • Serve using sandwich picks,

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