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Beer Braised Pork Belly

Beer Braised Pork Belly

Strap on your lederhosen and get ready to make this traditional Bavarian pork roast. Succulent pork belly is braised in rubbed in our beer-infused Cock-a-Doodle Brew Rub, then smoked and braised in a beer and Honey Dipper jus.  

Beer Braised Pork Belly

Difficulty: Moderate
Prep time: 8-12 hours
Cook time: 3.5 hours
Serves: 4-6


3 lbs. 

Pork Belly, skin removed
1/3 cup

Cock-a-Doodle Brew Rub

2 T Olive Oil
1 T  Butter
1 Yellow Onion, chopped
Carrot, chopped
2 Celery Ribs, chopped
Garlic Cloves, sliced
TT Salt & Pepper
12 oz.  Oktoberfest Beer 
1 1/2 cups  Chicken Stock
1/4 cup  Honey Dipper Honey Mustard
Bay Leaves
Thyme Sprigs



  1. Place pork belly in a glass baking dish.  Score the fat in a cross-hatch pattern. Rub Cock-A-Doodle Brew all over the pork belly, then cover and refrigerate overnight.

  2. Remove the pork belly from the refrigerator 30 minutes prior to cooking.

  3. Preheat the grill to 225 F.

  4. Transfer the pork belly to the grill rack and smoke for 1 hour, rotating halfway through.

  5. Heat oil in a Dutch oven over medium heat. Add the onion, carrot, celery, and garlic. Season with salt and pepper. Sauté vegetables for 5 minutes, until they begin to soften. Add the beer, chicken stock, and Honey Dipper. Add the smoked pork belly, bay leaves, and thyme. Cover, then braise at 300 F for 2 to 2 ½  hours, until tender.

  6. Transfer Dutch oven underneath a broiler, and broil for 3 to 5 minutes, to crisp up the top of the pork belly.  

  7. Allow the pork belly to rest for 10 minutes, then slice and serve warm with braising jus.

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