Beer Seared Pork Belly

Beer Seared Pork Belly


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A beer pork belly that is worth the long wait. This seared pork belly is full of flavors that will wow you and your tastebuds.

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Time needed

20 min preparation + 6-8 hour cooking

Serving Size / Yield

4 servings


  • 2lbs pork belly
  • 22oz stout beer
  • 1 cup pork stock
  • 1/3 cup brown sugar
  • ¼ cup apple cider vinegar
  • ¼ cup salt
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • 1 tablespoon whole cloves
  • 1 tablespoons ground mustard seeds

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Cut a diamond pattern into the skin of the pork. Combine the beer, 2 tablespoons sugar, salt, cloves, mustard seeds in a saucepan and simmer until the salt and sugar dissolve. Remove from heat and let cool completely. Place the pork into a ziplock bag, pour the cooled beer sauce into the bag, seal the bag and refrigerate for 8 hours to marinate. Remember to flip the bag occasionally to coat the meat evenly. Once ready, remove the meat from the bag and rinse thoroughly, reserving the brine for later use. Pat the meat dry. Heat the oil in a large skillet on high and sear the meat on all sides. Remove the pork from heat and let rest until cool. Pour 1 cup of the brine, apple cider vinegar and brown sugar into a crockpot and stir to dissolve. Place the pork into the crockpot and add the pork stock. The pork should not be submerged in more than ½ of the liquid. Cook on low for 6-8 hours. Once ready, place on a serving platter and serve.

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