Pork Belly Pinchos are one of those irresistible little bites that disappear almost as quickly as they hit the table. Tender, slow-cooked pork belly is transformed into the perfect appetizer, with rich layers of savory flavor balanced by a sweet, sticky glaze that caramelizes beautifully as it cooks. Each bite delivers a combination of crispy edges, melt-in-your-mouth texture, and just the right amount of saltiness to keep you reaching for another.
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 the recipe.
- Pre heat oven to 300°F
Roasting
- Season 1 1/2 lb pork belly with kosher salt and black pepper and transfer to a shallow roasting pan. Pour half of the bourbon or whiskey and add a 1 star anise or 3-4 whole cloves (optional), cover tightly with aluminum foil, and bake in a 300°F for 4 hours. Remove pork belly from oven, allow it to cool for at least an hour. You can chill the pork for up to 2 days at this point.
- Pre Heat oven to 400°F
Crisping
- 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 saucepan. 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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