This delicious Crispy Pork Belly recipe is a must try this Oktoberfest. 


  • 800g pork belly, skin on (meat-to-fat ratio 50:50)

  • 5 cloves

  • 3 bay leaves

  • 2tbsp honey

  • 500ml lager (Paulaner Original Munich Lager)

  • 2tbsp soy sauce

  • 1tsp fresh thyme, chopped

  • 1tsp fresh rosemary, chopped

  • 1tsp yellow mustard

  • Salt and pepper (to season)


  • Pork Belly:

  • 1.

    Wash the pork belly under cold, running water.

  • 2.

    Place in a pot with cold water and bring to the boil.

  • 3.

    In the meantime peel onion, cut in half and stud with the bay leaves and cloves.

  • 4.

    Once the water boils, skim off any foam and add prepared onion.

  • 5.

    Simmer pork belly for 40 minutes.

  • 6.

    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.

  • 7.

    Preheat oven to 220°C.

  • 8.

    Take pork belly off the water, leave it to cool a little, then slash skin in a criss-cross pattern.

  • 9.

    Place pork belly on an oven tray, skin-side up, and brush with beer mixture.

  • 10.

    Roast pork belly for approximately 30-40 minutes, constantly basting with juices in tray.

  • 11.

    Remove from oven and leave to rest for 5 minutes.

  • Bier Jus:

  • 1.

    Pour remaining 250ml of lager into roasting pan and dissolve, or rub off, the crust that has formed on the bottom.

  • 2.

    Strain liquid into a small pot, bring to boil and thicken lightly with mustard.

  • 3.

    Season with salt and pepper, if necessary.

  • To Serve:

  • 1.

    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 information

Nutritional analysis per serving (4 servings)

  • Energy 1131kj
  • Fat Total 106g
  • Saturated Fat 38g
  • Protein 20g
  • Carbohydrate 14g
  • Sugar 8g
  • Sodium 807mg

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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Enjoy the chilled leftover pork belly, thinly sliced with rye bread, horseradish and a German mild mustard.

Crispy pork belly is a stalwart on the menu of the legendary Löwenbräu Keller and the popular Bavarian Bier Cafes

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