Crispy-Skinned Pork Belly with Beer Glaze
Slow-roasted pork belly with garlic, thyme, and beer for juiciness. The top develops a golden, crackling crust.
- Time
- 1 h 45 min
- Serving
- 662 kcal
- Ingredients
- ≈ $1.17
- Protein
- 12 g
Ingredients
- 1 Pork bellypack 600 g ≈ $4.50 121 g
- 2 Salt 2 g
- 3 Cumin 1 g
- 4 Garlic≈ $10.00 per kg 4 g
- 5 Lager beerpack 500 ml ≈ $2.00 55 ml
- 6 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Score the pork1 belly fat in diamond shapes without cutting into the meat.
Season the meat with salt, pepper, thyme, and minced garlic4.
Place the pork1 belly fat-side up in a roasting pan and pour beer into the bottom.
Roast at 340°F (170°C) for 70 minutes, occasionally basting with the juices around the meat.
Increase the heat to 425°F (220°C) and roast another 15–20 minutes until the skin is deep golden and crisp.
Let the meat rest 10 minutes, then slice into thick slabs.
Tips
- Why it works
- Score the skin in a diamond pattern so it doesn't curl while baking and browns evenly. If you cut into the meat, the juice will run out and the crackling won't be crisp.
- Substitutions
- Replace the beer with 55 ml of light dry white wine or 55 ml of water with 1 tsp of vinegar. You can replace the garlic with 1 tsp of garlic powder, but the flavor will be weaker.
- Common mistakes
- If the crackling isn't crisp, the temperature at the end was below 200 °C or the belly didn't rest after baking. It will be soft and moist.
- Storing and reheating
- Keep for 3 days in the fridge and reheat in the oven at 160 °C for 20 minutes with a spoonful of water in the dish. Don't freeze, the meat will turn dry.
- Serve with
- Serve with mashed potatoes and pickled cucumbers for a festive dinner or a family lunch.
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