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.
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)
- 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.
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.
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.