Szechuan Pork Belly Bites with a BBQ Glaze

Szechuan Pork Belly Bites with a BBQ Glaze

By: A Glug of Oil

To make 18-20 Szechuan Pork Belly Bites you will need;
550g pork belly strips (rind removed and fat left on) cut into 1 inch chunks
 1 tablespoon of runny honey
a pinch of ground white pepper
1 Clementine - peel only
1 star anise

To finish you will need:
a disposable foil tray
cocktail sticks
2 tablespoons of Szechuan peppercorns - ground with a pestle and mortar 
a good pinch of sea salt
Your favourite BBQ sauce - I like Jack Daniels Original

How to do it:
Fill the SousVide Supreme with hot water and set the temperature to 85.C or 185F 
Pop the diced pork belly into a large 1 gallon sized special cooking pouches 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 it a squish around to coat the pork well. Add the Clementine peel and the star anise.
Seal the pouch using your SousVide Supreme Vacuum Sealer.

Pop the sealed pouch into the water bath taking care that it is fully submerged and leave for a minimum of  6 hours - I left mine for 8 hours.
When you're ready to serve - preheat your conventional oven to 200C/400F or Gas 6
Take care when removing and opening the sealed pouch as the steam will be hot.
Cut open the bag and discard the liquid.  Drain and pat dry the pork belly pieces.  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.  Pop onto the foil tray and glaze with your chosen BBQ sauce and pop into the preheated oven for just 5 minutes - remember the pork is already hot and cooked through.  Insert a cocktail stick into each one and serve immediately.  Now go and enjoy that party!