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Beer Braised Pork Belly
Beer Braised Pork Belly
Rated 3.0 stars by 14 users
Category
Pork
Servings
4
Prep Time
10 minutes
Cook Time
90 minutes
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
-
Pit Boss Cast Iron Dutch Oven
Sharp Knife
Slotted spoon or spider skimmer
-
Pit Boss Apple Blend Hardwood Pellets
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.
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.
SPECIAL TOOLS
Wood Pellet Recommendation
BIGGER. HOTTER. HEAVIER. TIP
HOW TO COOK PORK BELLY
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.
Remove the pork belly from the grill and serve immediately.
ENJOY!