Whisky-Glazed Pork Belly Canapes

Charmaine Lu -

  • 200ml bourbon
  • 1 star anise
  • 800g quality pork belly
  • 4 tbsp ketchup
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • Soured cream with chives, for dipping
  • Preheat the oven to 160C. Pour half the whisky in a shallow roasting tin and add the star anise. Season the pork well, place in the tin and cover with foil. Bake for 3 hours, then remove and leave to cool for 1 hour. Increase the heat to 200C and remove the rind from the pork, leaving a thin layer of fat. Cut the pork into 2cm chunks and return to the oven to roast for 20 mins, turning regularly.
  • Meanwhile, mix the soy sauce, ketchup, honey and soy sauce with the remaining whisky in a small saucepan. Bubble on the stove for 5 mins or until thickened and sticky, then pour over the pork chunks and toss to coat. Roast for 10 mins more. Thread the belly pork chunks onto cocktail sticks, and serve with a soured cream and chive dipping sauce.
3 hrs 30 mins
6 serving