BEER BELLY ~ GUINNESS BRAISED PORK BELLY

Recently I was looking back through my posts for my Guinness braised pork belly recipe to discover there was no post! (Oops) To be honest I thought I had (yikes I may be losing it) … Given the number of times I’ve cooked pork belly I’m surprised that I haven’t shared a recipe yet!

This is my take on an easy fool-proof recipe for BBQ Pork Belly that can be easily altered to suit your taste or mood.

Salt Mixture

Ingredients
  

  • 2 tbsp of salt
  • 1 star of anise
  • 1 tsp fennel

Instructions
 

  • Grind together and sprinkle over the scored skin of the 2 kg pork belly. If you don’t have a sharp knife use an exacto knife (butcher tip)
  • Place pork belly back in the fridge for a minimum 2 hours – but overnight is best and will provide the best crackling.
  • Preheat your BBQ to low heat (~300F). Using a disposable pan for the BBQ place sliced red onions on the bottom and 2 cloves of garlic
  • Place the pork belly in the pan AND then… time for the beer bath…
  • Pouring the Guinness to the top of the meat not covering the skin
  • After about 2 1/2 hours turn the heat up to high to finish the crackling.

I served my beer belly with warm potato salad, sautéed green beans and roasted corn. For a guaranteed, man-seal of approval, winning meal

I did have some leftovers which I got creative with and will share over the next few posts

Recently I was looking back through my posts for my Guinness braised pork belly recipe to discover there was no post! (Oops) To be honest I thought I had (yikes I may be losing it) … Given the number of times I’ve cooked pork belly I’m surprised that I haven’t shared a recipe yet!

This is my take on an easy fool-proof recipe for BBQ Pork Belly that can be easily altered to suit your taste or mood.

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