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