Beer Brined Crispy Chili Brown Sugar Pork Belly

Prep: 12-24 hours   Cook: 4 hours


1 cup very hot water
2 Tbsp Kosher salt
1 Tbsp white sugar
1 Tbsp cloves
1 Tbsp whole allspice berries
1 Tbsp whole black peppercorns
24 oz your choice of beer
4.5 pounds pork belly (SKU 2222)
½ cup brown sugar
3 Tbsp rice vinegar
2 tsp red chili flakes
1 tsp Sriracha sauce


In a large bowl or baking dish stir together hot water, salt and sugar until salt and sugar have dissolved.

Add cloves, allspice and peppercorns. Stir in beer, test to make sure brine is cold. (if not, chill until cooled)

Add pork belly, cover and chill 12-24 hours.

Remove pork belly, reserving the brine and rinse well.

Place on wire rack over baking pan/sheet, pour about 1 cup of the brine in the baking sheet making sure wire rack is not submerged.

Place the pork belly on the rack, bake at 275° F until pork is fork tender about 4 hours.

 Remove the pork from the oven, raise the temperature to 500° F.

Stir together brown sugar, vinegar, chili flakes and Sriracha sauce.

Brush the belly with the sugar mixture.

Roast for 10 minutes, re-brush the sugar mixture, roast again until pork is golden brown and top is crispy.

Serving suggestions: Pork Belly Sliders, PLT Salad.