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Created by: Pit Boss Kitchen

Beer Braised Pork Belly

  • 4 Servings
  • 10 minutes Prep Time
  • 90 minutes Cook Time

This melt-in-your-mouth beer braised pork belly is a show-stopping meal for any occasion. Slow braised in beer and a sticky sweet Asian sauce, the result is what bacon dreams are made of. Serve it up with white rice, Asian-style noodles or just eat it by itself.

Ingredients

  • 2 Tbsp Pit Boss Sweet Rib Rub
  • 1, Dark Beer, Any Brand
  • 3 cups Broth, Beef
  • 1 tablespoon Chinese cooking wine (such as Shaoxing) or dry Sherry wine
  • 1 teaspoon Chinese five spice powder
  • 2, Smashed Garlic, Cloves
  • 1 inch Knob ginger, peeled and thinly sliced
  • 1 Onion, Sliced
  • 2 pounds Pork belly, cut into 1 inch chunks
  • 2 tablespoons Rice Wine Vinegar
  • 2 tablespoons, dark Soy Sauce, Low Sodium
  • 3 tablespoons Sugar

Directions

  • Place a heavy dutch oven on a stovetop over medium high heat. Add the pork belly and brown on all sides, about 5 minutes. Once the pork belly has browned, add in the onion, ginger, and garlic, and stir well.
  • Pour the beer, beef broth, soy sauce, dark soy sauce, sugar, Chinese cooking wine, rice wine vinegar, Sweet Rib Rub, and Chinese five spice powder into the pan. Place a lid on the pan and bring it to a boil. Once it boils, remove it from the heat.
  • Fire up your Pit Boss Grill and set the temperature to 325°F. Place the pan of pork belly on the grill and braise for 1 ½ hours, or until the pork belly is falling apart tender and glazed.
  • Remove the pork belly from the grill and serve immediately.

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