1⁄2 cup of Slane Irish Whiskey
1 Star Anise
1 1⁄2 lbs of Pork Belly
4 tablespoons of Tomato Ketchup 2 tablespoons of Soy Sauce

2 tablespoons of Honey
Chives and Sour Cream to Serve (Optional)



  1. Preheat the oven to 300 degrees F.
  2. Pour 1⁄2 cup of Slane into a small, shallow roasting tin and add the star anise.
  3. Season the pork belly, put in the tin and cover tightly with foil.
  4. Bake for 3 hours.
  5. Remove from the oven and leave to cool for at least 1 hour.
  6. Heat oven to 350 degrees F.
  7. Remove the pork from the tin. Using a small, sharp knife, pare away the rind from the meat, leaving a small layer of fat.
  8. Cut the meat into 2inch chunks and return to the tin.
  9. Roast for 20 minutes until crisp and sizzling, turning regularly.
  10. While meat is roasting take ketchup, honey, soy sauce and remaining Slane and pour into a small saucepan.
  11. Over high heat bring the sauce to the boil until thick and syrupy.
  12. Pour over the chunks of pork and toss to coat.
  13. Roast for another 10 minutes until the pork chunks are sticky.
  14. Snip chives into sour cream to serve alongside pork chunks (Optional).