Beer pickled belly of pork
This recipe requires preparation in advance!
The inspiration for this recipe comes from a combination of pulled pork (carnitas), slow roast herby pork belly and Jocasta Innes' beer pickle marinade. I have use a mix of lager and mild as I have a plentiful supply from my barrels of home-brew!
The meat should marinate for 1 week before cooking, which could also be suitable for a preservative cure, however, in this recipe it is purely for the purpose of flavouring.
| Beer pickled belly of pork | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 1103 |
| Ready in: | 7 days, 1 hour, 50 minutes |
| Prep. time: | 7 days, 20 minutes |
| Cook time: | 1 hour, 30 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 27th October 2012 |
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Best recipe reviewNeed a smoker :( 4/5 Nice recipe but you do have to have a smoker, which limits this for most people. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1.3 kg (3 lb) belly of pork
- Pickle
- 2 pints home made beer ( I used a mixture of lager and mild ale)
- 2 pints water (or enough to completely cover the joint)
- 1 tablespoon allspice
- 100g sea salt
- 4 tablespoons black treacle
- 6 tablespoons dark soy sauce
- 2 tablespoons chilli powder / curry powder
- 2 tablespoons garlic powder
- 4 tablespoons malt vinegar
- Roasting
- 1 tablespoon of olive oil
- Finely ground sea salt
Mise en place
- Slash the pork belly with a knife so there are deep cuts on both sides to ensure the pickle can really flavour the meat
- Mix the pickle mixture together and place the pork in a non-metallic container ensuring the pork is totally immersed. Refrigerate for 1 week.
- If you are luck enough to have a smoker, after 1 week, pat the joint dry and smoke for an hour or so before roasting.
- 1 Week later: Preheat the oven to its highest setting - it will be turned down as soon as the meat goes in.
Method
- Lay the joint on a rack, skin-side-up, over a roasting tray and rub the olive oil into the skin
- Sprinkle with finely ground sea salt
- Place into the oven and immediately reduce the heat to 220° C (425° F - gas 7) and roast for 20 minutes
- Using a kitchen towel, pat off any excess fat that may be gathering on the top of the crackling
- Reduce the heat to 165° C (325° F - gas 3) and roast for 1 hour or a little longer if needed, it does dry out easily so keep an eye on it.
- Rest for 10 minutes, then cut into bite-sized chunks
See also
- A comprehensive guide to roast meat cooking times - give the time you want to carve your roast and we'll give you a timed step-by-step roasting guide
- Pulled pork
- The renowned Mr Brown Pulled Pork - Oriental
- The renowned Mr Brown's Pulled Pork (Slow cooker recipe)
- The renowned Mr Brown's Pulled Pork (Sous-Vide recipe)
- Cochinita pibil
- Beer pickled belly of pork
- Eight hour smoky pulled pork in Guinness
- Pulled pork (slow cooker recipe)
- Slow roast recipes
- Our smoker recipe section
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