1. Preheat oven to 350°F.
2. Cut the pork belly into 1” strips lengthwise and pat dry. Sprinkle with coarse black pepper and generously top pork belly with kosher salt.
3. Place pork belly on a roasting rack and roast at 350°F for 50 minutes. When done, remove pork belly and remove the salt crust that has formed over the pork belly. Sometimes a pastry brush is useful to remove all the salt.
4. Return the pork belly to a broiler and, with a watchful eye, broil until nicely browned. Be careful not to over brown.
5. Transfer the pork belly to a cutting board and let rest for several minutes.
6. Meanwhile, mix the honey and whiskey to form the glaze. Slice chives on a long bias.
7. Cube the pork belly and arrange on a platter. Drizzle glaze over pork bites and sprinkle with paprika and chives then serve.
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Directions
1. Preheat oven to 350°F.
2. Cut the pork belly into 1” strips lengthwise and pat dry. Sprinkle with coarse black pepper and generously top pork belly with kosher salt.
3. Place pork belly on a roasting rack and roast at 350°F for 50 minutes. When done, remove pork belly and remove the salt crust that has formed over the pork belly. Sometimes a pastry brush is useful to remove all the salt.
4. Return the pork belly to a broiler and, with a watchful eye, broil until nicely browned. Be careful not to over brown.
5. Transfer the pork belly to a cutting board and let rest for several minutes.
6. Meanwhile, mix the honey and whiskey to form the glaze. Slice chives on a long bias.
7. Cube the pork belly and arrange on a platter. Drizzle glaze over pork bites and sprinkle with paprika and chives then serve.