Courtesy of Jan Bennett (A Glug of Oil)
Makes 18-20 bites
- 1-1/4 pounds (550g) pork belly strips (rind removed and fat left on) diced to 1-inch (2.5 cm)
- 1 tablespoon (15 ml) runny honey
- 1 pinch ground white pepper
- 1 Clementine (Mandarin orange) for peel only
- 1 star anise pod
- 2 tablespoons (30 ml) Szechuan peppercorns, ground with a pestle and mortar
- 1 good pinch sea salt
- 1 bottle Jack Daniels Original barbecue sauce (or your favorite brand)
- cocktail sticks/picks for serving
- Fill and preheat the SousVide Supreme water oven to 185F/85C.
- Pop the diced pork belly into a large (gallon/3.8 liter) cooking pouch and spoon in the honey. (Don’t be tempted to add more as you could ruin your vacuum sealer – remember you don’t want to draw honey up into the vacuum part.)
- Add a good pinch of white pepper and give the pouch a squish to coat the pork well with the honey. Add the Clementine peel and the star anise and vacuum seal the pouch.
- Submerge the sealed pouch into the water to cook for a minimum of 6 hours to 10 hours.
- When you’re ready to serve, preheat the conventional oven to 400F/200C.
- Carefully open the sealed pouch (it’s hot!) and drain the liquid away. (Save for another use, if you wish.) Pat the pork belly pieces dry.
- In a small bowl, mix the ground Szechuan peppercorns with the sea salt.
- Dip the fatty side only of each piece of pork into the peppercorn and salt mixture and arrange on a baking tray.
- Brush with a glaze of the barbecue sauce and pop into the preheated oven for just 5 minutes to crisp the surface. (Remember the pork is already hot and cooked through.)
- Insert a cocktail stick/pick into each piece and serve immediately.
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