Rum and honey chilli-glazed pork belly bites with spiced Jazz apple butter
PREPARATION TIME 10 minutes
COOKING TIME 1 hour 15 minutes
SERVES 10-12 canapé skewers
INGREDIENTS
• 500g pork belly slices • flaked sea salt
For the glaze
• 150ml Goslings Black Seal Bermuda mm • 3 tbsp clear honey • 3 tbsp soy sauce • 1 tbsp chilli paste • 1 star aanis •e pinch of ground cloves
For the spiced apple butter
• 500g Jazz apples, cored and quartered • 60ml apple cider vinegar* 120mi water • generous pinch flaked sea salt • 85g packed light brown sugar • ½ tsp ground cinnamon • ¼ tsp ground cloves • 1/8 tsp allspice
Equipment 10-12 long canapé skewers
METHOD
1 Preheat the oven to 220°C/200°C Fan/Gas Mark 7. Pat the pork belly slices dry with kitchen roll, then place them onto a roasting pan with a rack, with the fatty side facing up. Add a layer of water to the bottom of the pan, making sure the water doesn't touch the meat. Rub the top of the slices with flaked sea salt and roast until the pork is soft and the crackling is dark and completely crispy, this will take about 1 hour and 15 minutes.
To make the glaze, combine the rum, honey, soy sauce, chilli paste, star anise and ground cloves in a small pan and heatovera medium heat. Whisk well and once the sauce comes to a boil, reduce the heat a little and simmer
