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

No ratings yet
Print Pin Rate
Course: Small Bites
Cuisine: Spanish
Keyword: All-Seasons, Delicious, Do-Ahead, Flavor, For Foodies, Pork, Tapas
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
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.


  • 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)


  • Gather all ingredients before starting recipe.


  • Pre heat oven to 300°
  • Season pork belly with kosher salt and black pepper. Pour 1/2 cup of bourbon and a star anise or cloves into a shallow roasting tin, cover tightly with aluminum foil, and bake in a 300° for 3 hours. Remove pork belly from oven, allow to cool for at least on hour. You can chill the pork for up to 2 days at this point.


  • Pre Heat oven to 400°
  • Remove pork from the tin 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.


  • Combine ketchup, soy sauce, 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.


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


  • Serve using sandwich picks,

Pin It on Pinterest