A little taste of Oktoberfest


Crispy pork belly is a stalwart on the menu at all of the Bavarian restaurants across New South Wales, Queensland and Victoria. Roasted and served with traditional crackling skin, this dish is available on a number of special set-menus throughout the five weeks of Oktoberfest celebrations, which end on Sunday, 28 October.

We thought we might like to have a crack at making this in the Dine Darling Downs kitchen as well. Here is the exclusive recipe from the Bavarian if you are keen to try this at home.

Serves 4

Preparation time: 20 minutes

Cooking time: 1.5 hrs


  • 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

  • Wash the pork belly under cold, running water.
  • Place in a pot with cold water and bring to the boil.
  • In the meantime peel onion, cut in half and stud with the bay leaves and cloves.
  • Once the water boils, skim off any foam and add prepared onion.
  • Simmer pork belly for 40 minutes.

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.

Preheat oven to 220°C.

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

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

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

Remove from oven and leave to rest for 5 minutes.

Bier Jus

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

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

Season with salt and pepper, if necessary.

To Serve:

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!

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