braised pork belly in cast iron skillet next to bunch of green onion on wood board and sweet rib rub

Beer Braised Pork Belly

Category Pork Dinner Braise Regional

Servings 4

Prep Time 10 minutes

Cook Time 90 minutes

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.

Author:
Pit Boss Kitchen

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

Special Tools

Pit Boss Cast Iron Dutch Oven

Sharp Knife

Slotted Spoon or Spider Skimmer

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.