Crispy, sticky cubes of pork belly glazed in Hot Honey. A party bite that disappears first.
Serves: 6 as a starter | Prep: 10 min | Cook: 50 min
Ingredients
- 1 kg boneless pork belly, skin removed, cut into 3 cm cubes
- 1 tsp salt
- 1 tsp smoked paprika
- ½ tsp black pepper
- 4 tbsp The Flavorsmith Hot Honey
- 1 tbsp apple cider vinegar
- Sliced spring onion, to serve
Method
- Heat the oven to 200°C and line a tray with baking paper.
- Toss the pork with the salt, paprika and pepper. Spread out on the tray in one layer.
- Roast 40 minutes, turning halfway, until golden and the fat has rendered. Pour off the excess fat.
- Mix the Hot Honey and vinegar, pour over the pork and toss to coat.
- Roast another 8–10 minutes, until sticky and caramelised. Scatter with spring onion and serve with toothpicks.
Chef's tip: Crowding the tray steams the pork. Use two trays if you need to — space means crunch.