This beer-marinated pork belly is full of flavour and showcases tender and juicy meat with an irresistible crunch. It’s an easy recipe to follow, but it requires considerable marination and oven time – remember, good things come to those who wait. 😉
Preparation: 15 mins
Marinate: 12 hrs
Cooking: 4 hrs 15 mins
- 900g pork belly, with skin on
- 400ml beer or ale (choose a flavour you enjoy)
- 50ml soy sauce
- 50g brown sugar
- 4 garlic cloves, crushed in a garlic press
- 1 tbsp fresh ginger, grated
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Mix all the ingredients (except the pork belly) in a bowl and stir until the sugar is dissolved and the marinade is thoroughly combined.
- Place the pork belly in a shallow dish and pour over the marinade until it’s fully submerged. Cover the dish and refrigerate for roughly 12 hours, occasionally turning to ensure even marination.
- Once ready, preheat the oven to 165°C (gas mark 3).
- Remove the pork belly from the dish, reserving the marinade for later.
- Heat a large ovenproof cast-iron pan over a medium to high heat. Add the pork belly, skin-side down, and sear for about 5 minutes until the skin is crispy and browned.
- Flip the pork belly and pour the reserved marinade into the pan, being careful not to pour it over the crispy skin.
- Transfer the pan to the preheated oven and roast for about 3 to 4 hours, or until the pork belly is tender and cooked through. Baste with the marinade every 30 minutes.
- Once cooked, remove the pan from the oven and let the pork belly rest for a few minutes.
- Slice the pork belly into your preferred serving portions. You could also pop the pork belly under the grill for a few minutes to crisp up the skin even further.
Serve hot with some sides – we recommend jacket potatoes and homemade slaw.
Feeling inspired? Check out our other pork recipes: