December 27, 2013

Roasted Pork Belly in Beer

Thanks to my lovely neighbour, Rina for this recipe! Always making sure I get a bite of whatever came out of her kitchen! Muaks!

2 kg pork belly
2 cans of beer
Sea salt

  1. Dry your pork belly
  2. Make as many incisions all over the pork belly skin with a knife or a pricker
  3. Rub a generous amount of salt all over the pork belly skin
  4. Place the pork belly onto baking dish
  5. Pour 1 can of beer into the baking dish without touching the pork belly skin
  6. Roast at 180 degrees for 30 mins
  7. You will find that the meat had shrunk and liquid has reduce abit. Pour the other can of beer into the baking dish
  8. Continue to bake for 2 hours
  9. Switch to 220 degrees and roast for 30 mins to grill the skin until crisp and deep golden brown
  10. Transfer the pork belly onto a clean chopping board not meant for handling raw food
  11. Cool it before slicing into chunky pieces
  12. Use some of the remaining pork lard to mix into sambal belacan and lime for the dipping sauce
  13. Serve with dipping sauce

  1. The pork belly should not be fully submerged into the beer.
  2. The skin should be kept dry throughout the roasting process.
  3. If you are making 2 kg of pork, please slice into 1 kg each.
Used some pork lard left in the baking tray to mix with sweet dark soya sauce, sambal belacan and lime as dipping sauce.