Your guests will snap up these cubes of crispy belly pork in sticky, sweet whiskey marinade with soy, anise and honey flavours
Prep:15 mins
Serves 6-8 with other canapés
200ml bourbon whiskey1 star anise800g pork belly4 tbsp tomato ketchup2 tbsp soy sauce2 tbsp clear honeychives and soured cream, to serve (optional)
STEP 1Heat oven to 160C/140C fan/gas 3. Pour 100ml of the bourbon into a small, shallow roasting tin and add the star anise. Season the pork belly, put in the tin and cover tightly with foil. Bake for 3 hrs. Remove from the oven and leave to cool for at least 1 hr. You can chill the pork for up to 2 days at this stage.STEP 2Heat oven to 200C/180C fan/gas 6. Remove the pork from the tin. Using a small, sharp knife, pare away the rind from the meat, leaving a small layer of fat. Cut the meat into 2cm chunks and return to the tin. Roast for 20 mins until crisp and sizzling, turning regularly.STEP 3Meanwhile, tip the ketchup, soy sauce, honey and remaining bourbon into a small pan. Set over a high heat and bubble for 5 mins until thick and syrupy. Pour over the chunks of pork and toss to coat. Roast for 10 mins more until sticky.STEP 4Snip the chives into the sour cream, if you like, and serve alongside the pork chunks with cocktail sticks.
