1. Home
  2. /
  3. Recipes
  4. /
  5. Spiced Rum & Cranberry Pork Belly Bites

Spiced Rum & Cranberry Pork Belly Bites

with Chicken Bone Broth Concentrate Natural
Gluten Free
recipe-difficulty
Not too tricky
recipe-serves
8
ready-in
3hrs

Sticky, glossy and just a little bit boozy, these caramelised pork belly bites are destined to disappear fast. Chicken Bone Broth seasons the tender pork from the inside out, before a spiced cranberry and rum glaze brings the festive cheer.

Nutrition Information (per serve):
Protein: 21.8g
Carbohydrates: 23.4g
Fat: 68.2g
Fibre: 0.6g

 

Main Meals
Modern Wellness Cuisine
Pantry Items
View in metric

• 3.3 lbs pork belly, skin removed, cut into 1-inch cubes
• 2 tbsp Chicken Bone Broth Natural
• 1 tsp salt
• Freshly ground black pepper
• 2 tbsp olive oil
• ⅔ cup water (5 fl oz)
• 1 cup cranberry sauce (approx. 9.7 oz)
• 2 tbsp brown sugar
• 6 tbsp spiced rum (3 fl oz)
• 1 tsp ground cinnamon
• 4 tbsp butter (approx. 2.1 oz)
• Maldon flaky sea salt, to finish

1. In a bowl, whisk together Chicken Bone Broth Natural, salt, black pepper, and olive oil. Coat pork belly cubes evenly.

2. Arrange pork in a large roasting pan and add ⅔ cup water. Cover tightly with aluminum foil and bake at 325°F (160°C) for about 2 hours, until tender but holding its shape.

3. Increase oven temperature to 425°F (220°C convection). Drain and reserve all cooking liquid from the roasting pan. Spread pork cubes apart on the pan to ensure proper browning. Roast uncovered for 15–20 minutes.

4. Meanwhile, prepare glaze: combine reserved braising juices, cranberry sauce, brown sugar, spiced rum, and cinnamon in a saucepan over medium heat. Simmer until thickened and syrupy (approx. 15 minutes). Remove from heat and whisk in butter until silky.

5. Brush glaze generously over pork belly cubes and roast for 4–5 minutes. Repeat this glazing and roasting process twice more, turning pieces each time, until deep mahogany, sticky, and caramelized. Finish with a sprinkle of Maldon sea salt.