This delicious Crispy Pork Belly recipe is a must try this Oktoberfest.
Wash the pork belly under cold, running water.
Place in a pot with cold water and bring to the boil.
In the meantime peel onion, cut in half and stud with the bay leaves and cloves.
Once the water boils, skim off any foam and add prepared onion.
Simmer pork belly for 40 minutes.
While the pork belly is simmering, mix 250ml lager, soy sauce, honey, thyme and rosemary in a small pot and bring to the boil. Set aside.
Preheat oven to 220°C.
Take pork belly off the water, leave it to cool a little, then slash skin in a criss-cross pattern.
Place pork belly on an oven tray, skin-side up, and brush with beer mixture.
Roast pork belly for approximately 30-40 minutes, constantly basting with juices in tray.
Remove from oven and leave to rest for 5 minutes.
Pour remaining 250ml of lager into roasting pan and dissolve, or rub off, the crust that has formed on the bottom.
Strain liquid into a small pot, bring to boil and thicken lightly with mustard.
Season with salt and pepper, if necessary.
Cut pork belly into slices and serve with bier jus, braised red cabbage, sautéed or roasted potatoes, and an ice-cold glass of Paulaner Original Munich Lager!
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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