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
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.
This pork belly is cut into cubes and braised in a dutch oven, first over medium heat and then on the grill at 325°F for 1 ½ hours until it is falling apart and tender. Braising tenderizes the usually gummy pork belly nicely until it melts in your mouth.
Note: It is recommended to use Apple Hardwood Pellets with this recipe.
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Before braising, smoke the pork belly at 225°F until it reaches 125°F internal temperature. Then follow the rest of the recipe. This will give the dish a nice, smoky flavor.