HomebrewandBeer.com forum

Pork belly, boned and ask the butcher to score the skin.
375ml liquid chicken stock
1.5cups beer, I either use pale ale, or pils, depends what i have on tap.
3 cloves crushed garlic
mustard
brown onion cut in thin rings then halved.
tablespoon of olive oil
half tablerspoon of table salt
can sourkraut
1 small apple per person

Get your peice of pork belly (get the butcher to remove any bones) smother it with garlic and salt and pepper, mix the olive oil and salt and rub it into the cuts of teh skin, place skin side up in baking dish, throw in onions, and beer. Cook on fan forced at about 220 for an hour, top up with beer every half an hour or so, don't let it burn or it will taste very bitter, after 1.5 hours, test the skin for crackle, if not crackling yet, give it a second glaze of oil, drain off onion and sauce into a pan, place the pork back in the pan with a skinned and cored apple, place back in oven and turn on the grill to get the skin crispy.

Sauce

Add to beer, chicken stock, and a tablespoon of french mustard. Simmer to a reduction or for thick gravy, melt some butter and mix a tablespoon of cornflour, blend together and add to sauce to thicken.

Serve with Sourkraut and apple.

Where'd you get that recipe? It sounds tasty! I may just do that for next weekend.

was something i got bits and peices from over the net, had tried a similar meal at the belgium beer cafe in melbourne and wanted to replicate it.

I prefer the jus or reduction option personally!

Well I'm all for it. Put an order into my butcher today. Might have to get some friends over to help with the consumption thereof.

Thanks for posting the recipe, I am inspired!

Ingenius - pork belly is food of the gods and you have done it proud. Sounds absolutely sensational.

cheers guy's enjoy, let me know how it comes out.

Cant rmember if i mentioned it but aim for the lowest possibe ibu beer you have.

Gibbo, that sounds awesome, will have to give that one a crack