• 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,