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Whiskey Pork Belly

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Every New Year’s deserves something a little more special. This year I prepared The Whiskey Pork Belly.
Traditionally, I celebrate it with my two favourite men. Therefore, I need to please them with some nice piece of meat. This time I challenged myself with the preparation of pork belly.

It is not my favourite “meat job”. However, this recipe turned out to be very lovely even for a girly girl like myself. Nicely roasted small pieces of pork in a yummy barbecue whiskey sauce. Impress your beloved and enjoy!

Total Time: 2 hours 30 minutes

Shopping List

The Pork Belly
½ kilo of quality pork belly in piece
50ml of good whiskey (I used Jameson)
1 star anise

The Whiskey Sauce:
50ml of whiskey
2 tablespoons of Heinz Ketchup
1 tablespoon of Soy Sauce
1 tablespoon of honey

The Dip:
3 tablespoons of sour cream or crème fraîche
1 teaspoon of fresh chives, finely chopped
Sea salt


The Pork Belly

Preheat the oven to 160 degrees.

Pour in 50ml of whiskey into a small baking tray. Add star anise and place the meat in the center. Cover with 2 layers of aluminium foil and bake in the oven for about 45 minutes. Then, take it out and let it rest for at least 1 hour.

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Next, cut off the skin from meat and chop the meat into small cubes. Put it back into the tray and continue baking uncovered on 180 degrees for about 30 more minutes. Mix from time to time.

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The Whiskey Sauce and The Dip

Place all ingredients for the sauce in a medium pan on high heat (50ml of whiskey, ketchup, Soy Sauce and honey). Cover with a lid on and cook until it thickens for about 5 minutes. Stir occasionally. If the sauce is getting burned, lower the heat to medium. Do not forget to taste.

In a small serving bowl place the crème fraîche with chives. Season with a pinch of sea salt and mix well.
Cover it with an aluminium foil and refrigerate until serving.


Pour The Whiskey Sauce over the meat and baste the meat gently with a spoon.
Mix it all well, so the meat is covered in the beautiful sauce.

Continue baking for 10-15 more minutes. Let it rest for a bit and serve with The Dip and fresh bread. This snack is a real blast, even cold.

Makes 1 small baking tray of bites.

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