Beer Braised Pork Belly

Cook Time

90 mins

Cooking Method






Prep Time

10 mins




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

Cooking Instructions

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.

How to Cook Pork Belly

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.

Don’t have a dutch oven? Check out the new Pit Boss Dutch Oven , on sale now!

  1. 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.
  2. Pour the beer, beef broth, soy sauce, dark soy sauce, sugar, Chinese cooking wine, rice wine vinegar, 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.
  3. 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.
  4. Remove the pork belly from the grill and serve immediately.

Special Tools

  • Dutch oven with tight fitting lid
  • Sharp Knife
  • Slotted spoon or spider skimmer

Bigger. Hotter. Heavier. Tip

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.

Diet Info

  • Flexible Dieting

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