Pork Belly with Bourbon Honey Glaze

Name: Pork Belly with Bourbon Honey Glaze
Yield: Makes 4 servings
Cuisine: Korean
Ingredients: 1 tsp (5 mL) finely chopped chives for serving; 2 Tbsp (30 mL) balsamic vinegar; 4 tsp (20 mL) extra virgin olive oil, divided; ½ cup (125 mL) low sodium chicken stock; ½ cup (125 mL) bourbon; 6 Tbsp (90 mL) honey; 2 tsp (10 mL) toasted sesame seeds for serving; ¼ cup (60 mL) light soy sauce; 1 piece star anise; 2 Tbsp (30 mL) hickory barbecue sauce; ¼ cup (60 mL) ponzu sauce; 1 pork belly (about 1¾ lb/800 g); 1 tsp (5 mL) sea salt; 1 tsp (5 mL) fresh cracked black pepper; 6 Tbsp (90 mL) tomato ketchup

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Bacon, Butter, Bourbon and Chocolate Cookbook

By Bruno Feldeisen

Published 2024

About

Pork belly has long been a mainstay in Chinese, Korean and Filipino cuisines, and in recent years it has become a popular menu item in western cuisine too—to the delight of many. That’s something to celebrate. We have another delicious way to eat bacon!

Ingredients

Pork Belly

1 pork belly (about 1¾ lb/800 g)
4 tsp

Asia
Korea
Main course

Method

For Pork Belly

Preheat oven to 370°F (185°C).

Rub the top of the pork belly with half of the olive oil. Using a sharp knife, make several parallel cuts ¼ inch (0.5 cm) from each other across the skin of the pork belly. Cut through the skin and fat but not into the mea

Ingredients

Pork Belly

Method

For Pork Belly

Photos