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.
- 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.