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Beer Braised Five Spice Pork Belly


For 4 servings:

1 kg Canadian pork belly, skin on
2 tbsp rice vinegar
1½ tbsp five-spice powder
1 tbsp extra virgin olive oil
1 onion, thinly sliced
1 tbsp sugar
1 cup beer
1 cup chicken stock
Salt and ground black pepper to taste

Cooking Method

  1. Preheat oven to 170°C. Lightly score the pork skin and generously season both sides of the pork with salt and pepper, rubbing into the meat.
  2. Heat oil in large, oven-proof frying pan over medium heat. Sear pork belly, about 4 minutes each side. Remove from pan and set on a plate.
  3. Add onion to pan and cook over medium heat, stirring frequently, until starting to brown, about 5 minutes. 
  4. Add sugar, vinegar, five-spice powder, beer and stock and bring to a simmer.
  5. Add pork, skin side up, and cover pan tightly with foil. Place in oven and braise until very tender, about 2 to 2½ hours. 
  6. Remove pork and place skin side up on foil-lined baking tray. Turn oven to broil. Watching closely as it burns easily, broil pork until skin is crispy, about 3 to 4 minutes.
  7. Transfer to cutting board and let rest for 5 minutes before slicing thinly. Pork belly can be served as is or as a sandwich sliced thinly between steamed buns and garnished with thinly sliced green onions, radishes, cucumber and a drizzle of hot chili sauce.

Recipe by Primrose Farms, the supplier of our Canadian pork

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