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

Photos

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Ingredients

Pork Belly

Method

For Pork Belly

Photos

Part of