If there is one cut of pork that I truly adore it would be pork belly. The cut is so versatile and packed with flavour no matter what you do with it. My new favourite way of cooking pork belly is beer braising it and then finishing off the skin in a hot oven to get it nice and crispy.
My crispy beer braised pork belly is so delicious and jam packed with flavour plus it is super easy to make.
Preparing the pork belly
Start by laying the pork belly skin side down and rubbing the meat side completely with my Mediterranean herb and spice mix. Wrap it tightly in plastic wrap and refrigerate for 8 hours or ideally overnight.
When ready to braise remove the pork belly from the plastic wrap and place it in a dutch oven or oven safe container. Place braising liquid over the pork, cover with a lid or foil and place in a oven set to 150 degrees Celsius (300 Fahrenheit) for 3 hours. Pork will be very tender
Fact of the day: Did you know that pork is the most commonly consumed red meat worldwide!
After braising
After braising I recommend cooling the pork completely in the braising liquid as the pork will be extremely tender and will break apart if not left to cool down. I would go so far as to put the whole pot into the fridge once cooled down sufficiently. If you want to use the pork the same day, once cooled to room temperature move the pork very carefully to a roasting tray and make sure the skin is dry.
Coat the skin with the oil of your choice and sprinkle with sea salt.
Crank up your grill to 200 degrees Celsius (400 Fahrenheit) and place the pork on the top shelf. Watch the pork very carefully as you risk burning the skin before it becomes crispy. If you see it browning too quickly lower the rack a bit.
Alternatively, once the pork is cold you can slice into individual portions and pan fry or grill for all types of delicious dishes such as sandwiches, salads and Yummy Ramen!
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Crispy Beer Braised Pork Belly
Crispy beer braised pork belly perfect for a Sunday roast or portioned for sandwiches, salads or ramen. Really versatile, really delicious! #beer #braised #pork #porkbelly
- Total Time: 11.5 hours
- Yield: 6 servings
Ingredients
1.5 kg pork belly, skin on
2 tbsp – Easy Mediterranean Herb and Spice Mix or pork seasoning of your choice
Braising Liquid
1 can of your favourite beer.
500ml chicken stock
2 bay leaves
1 sprig fresh rosemary
1 onion halved
1 carrot cut into large pieces
1 celery stick cut into large pieces
10 black peppercorns
4 cloves of garlic crushed
For the crispy skin
Olive or Vegetable oil
Sea or Kosher salt
Instructions
Begin by scoring your pork belly skin if the butcher hasn’t already done this for you
Skin side down spread the herb and spice mix all over the meat making sure to get into every nook and cranny
Wrap tightly with a few layers of plastic wrap and place in the fridge for a minimum of 8 hours
When read to braise remove pork belly from plastic wrap and place in a large oven safe pot or tray
Add the onion, carrots, celery, garlic bay leaf, rosemary and peppercorns to the pot or tray
Combine the beer and stock together and pour over the pork belly
Cover with a tight fitting lid or foil and place in a over pre-heated to 150 degrees c (150 degrees f)
Cook for 2 and a half to 3 hours or until pork is extremely tender by not falling apart
Remove from the oven and cool completely
To crisp the skin crank the oven up to 200 degrees c or 400 degrees f
Move the pork belly very carefully to a roasting tray
Dry skin completely with paper towel and coat in an oil of your choice
Sprinkle with sea or kosher salt
Grill (broil) on the top rack until skin scrips up. If browning too quickly adjust the rack height. *
Remove and rest uncovered before serving
Alternatively once the pork has cooled slice into portions and fry/grill for use in sandwiches, salds or ramen.
Delicious either way.
Notes
* Be very careful when crisping the skin as it is very easy to burn the skin under the grill. Don’t take your eye off of it for a second
- Prep Time: 8 hours
- Cook Time: 3.5 hours
- Category: Mains
- Method: Braising
- Cuisine: American
Wow! This looks amazing!
Thanks Karly. I would love you to try it and let me know how it turns out 🙂
I tried the recipe, my family loved it
Today I am making it for the fourth time in 2024, it is outstanding, I want to thank you….
Hi Daryl,
I have made this recipe at least 5 times. It’s amazing and my go to pork belly recipe.
Thank you,
Jerry
Hi Daryl,
Love this recipe and have made it multiple times in the last couple of years. It is always very welcome by family friends. The only changes I make is the accompanied sauces and dips.
Thank you
Jerry Verge