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
Ingredients: |
|
3 lbs. |
Pork Belly, skin removed |
1/3 cup | |
2 T | Olive Oil |
1 T | Butter |
1 | Yellow Onion, chopped |
1 | Carrot, chopped |
2 | Celery Ribs, chopped |
3 | Garlic Cloves, sliced |
TT | Salt & Pepper |
12 oz. | Oktoberfest Beer |
1 1/2 cups | Chicken Stock |
1/4 cup | Honey Dipper Honey Mustard |
3 | Bay Leaves |
3 | Thyme Sprigs |
Instructions:
- 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.
- Remove the pork belly from the refrigerator 30 minutes prior to cooking.
- Preheat the grill to 225 F.
- Transfer the pork belly to the grill rack and smoke for 1 hour, rotating halfway through.
- 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.
- Transfer Dutch oven underneath a broiler, and broil for 3 to 5 minutes, to crisp up the top of the pork belly.
-
Allow the pork belly to rest for 10 minutes, then slice and serve warm with braising jus.