Beer Pork Belly

Beer Pork Belly

Serves 4


For the beer brine
1/2 tsp cayenne pepper
1 tsp smoked paprika
1 cinnamon stick
1 tsp cumin seeds
20g unrefined caster sugar
3/4 tsp yellow mustard seeds
12g salt
20g honey
500g good-quality lager
700g pork belly

For the braise
reserved brined pork belly
500g good-quality lager
500g fresh chicken stock
olive oil

To brine the pork belly, place all the ingredients (apart from the pork belly) into a large pan and gently warm over a low heat until the salt and honey have dissolved. Remove from the heat and allow to cool completely. Once cooled, place the pork belly into a suitable sized container that will allow the brine to cover the pork completely when added. Cover and place in the fridge for 18 hours.

Preheat the oven to 120°C.

Remove the belly from the brine and brush off any spices. Place the belly into a cast iron pot and pour in the lager and chicken stock. Bring to a simmer on the stovetop, then cover with a lid and transfer to the oven for 4 hours. The belly should be tender but not fall apart. Remove from the oven and cool the pork in the cooking liquor without removing the lid. One cool, carefully remove the belly, discarding the braising liquid and the skin.

Portion the belly into 4 pieces of approximately 125g each. Lightly brush a little oil on the fat side and lightly season with salt.

Preheat the Teppanyaki plate on the Furnace BBQ and place the pork belly fat side down. Cook until crisp and golden brown in colour. Continue to cook on all sides until the core temp reads 65°C on a thermometer probe.

Remove from BBQ and allow to rest for 5 minutes before slicing and serving.