Crispy-Skinned Pork Belly with Beer Glaze

1. 1 Pork bellypack 600 g ≈ $4.50 121 g
2. 2 Salt 2 g
3. 3 Cumin 1 g
4. 4 Garlic≈ $10.00 per kg 4 g
5. 5 Lager beerpack 500 ml ≈ $2.00 55 ml
6. 6 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Score the pork¹ belly fat in diamond shapes without cutting into the meat.

2. Season the meat with salt, pepper, thyme, and minced garlic⁴.

3. Place the pork¹ belly fat-side up in a roasting pan and pour beer into the bottom.

4. Roast at 340°F (170°C) for 70 minutes, occasionally basting with the juices around the meat.

5. Increase the heat to 425°F (220°C) and roast another 15–20 minutes until the skin is deep golden and crisp.

6. Let the meat rest 10 minutes, then slice into thick slabs.