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Stout Brined Crispy Chili Brown Sugar Pork Belly

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Ingredients

Scale
  • 1 cup very hot water
  • 3 tbs kosher salt
  • 1 tbs white sugar
  • 1 tbs whole cloves
  • 1 tbs whole allspice berries
  • 1 tsp whole black peppercorns
  • 24 ounces stout
  • 4.5 lbs pork belly
  • 1/2 cup brown sugar
  • 3 tbs rice vinegar
  • 2 tsp red chili flakes
  • 1 tsp red chili sauce (such as Sriracha)

Instructions

  1. In a large bowl or baking dish stir together the hot water, salt and sugar until the salt and sugar has dissolved.
  2. Add the cloves, allspice and peppercorns. Stir in the beer, test to make sure the brine is cold (if not, chill until cooled).
  3. Add the pork belly, cover and chill for 12 to 24 hours.
  4. Remove from the brine (reserve brine), rinse the pork belly well.
  5. Place a wire rack over a baking sheet (alternately, a baking pan will work), pour about 1 cup of the brine in the baking sheet making sure the wire rack is not submerged.
  6. Place the pork belly on the rack, bake at 275 until pork is fork tender, about 4 hours.
  7. Remove the pork from the oven, raise the oven temperature to 500.
  8. Stir together the brown sugar, vinegar, chili flakes, and chili sauce.
  9. Brush the pork belly with the sugar mixture.
  10. Roast for ten minutes, re-brush with sugar mixture, roast again until pork is golden brown and the top is crispy.

Find it online: https://legenrecipes.com/recipe/stout-brined-crispy-chili-brown-sugar-pork-belly/