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{{#seo:
|title=Beer pickled belly of pork, British recipe
|titlemode=replace
|keywords=#beerpickledbellyofpork #pickle #pints #porkbelly #garlicpowder #roasting #pulledpork #allspice #oliveoil #pork #refrigerate
|hashtagrev=032020
|description=The inspiration for this recipe comes from a combination of pulled pork (carnitas), slow roast herby pork belly and Jocasta Innes' beer pickle
}}

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The inspiration for this recipe comes from a combination of [[pulled pork]] (carnitas), [[Slow roast herby pork belly|slow roast herby pork belly]] and Jocasta Innes' beer pickle marinade. I have use a mix of lager and mild as I have a plentiful supply from my barrels of home-brew!

The meat should marinate for 1 week before cooking, which could also be suitable for a preservative cure, however, in this recipe it is purely for the purpose of flavouring.
{{recipesummary
|TotalCalories = 4412
|PortionCalories = 1103
|DatePublished=27th October 2012
|Author=Chef
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 7 days, 1 hour, 50 minutes
|PrepTime = 7 days, 20 minutes
|CookTime = 1 hour, 30 minutes
|Image = [[Image:Beer pickled belly of pork recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Need a smoker :(''

4/5 

Nice recipe but you do have to have a smoker, which limits this for most people.

 [[User:TheJudge|The Judge]] 
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[[Image:Beer pickled smoked belly of pork.jpg|thumb|300px|right|After 1 week and an hour in the smoker]]
{{RecipeIngredients
| 1.3 kg (3 lb) [[Belly of pork|belly of pork]]
|'''[[Pickle]]'''
| 2 [[Pints|pints]] home made [[Beer|beer]] ( I used a mixture of [[Lager|lager]] and [[Mild ale|mild ale]])
| 2 [[Pints|pints]] water (or enough to completely cover the joint)
| 1 tablespoon [[Allspice|allspice]]
| 100g [[Sea Salt|sea salt]]
| 4 tablespoons [[Black treacle|black treacle]]
| 6 tablespoons [[Dark soy sauce|dark soy sauce]]
| 2 tablespoons [[Chilli powder|chilli powder]] / curry powder
| 2 tablespoons [[Garlic powder|garlic powder]]
| 4 tablespoons [[Malt vinegar|malt vinegar]]
|'''[[Roasting]]'''
| 1 tablespoon of [[olive oil]]
| Finely ground [[sea salt]]
}}

===[[Mise en place]]===
* Slash the [[Pork belly|pork belly]] with a knife so there are deep cuts on both sides to ensure the [[Pickle|pickle]] can really flavour the [[Meat|meat]]
* Mix the [[Pickle|pickle]] mixture together and place the [[Pork|pork]] in a non-metallic container ensuring the pork is totally immersed. [[Refrigerate]] for 1 week.
* If you are luck enough to have a smoker, after 1 week, pat the joint dry and smoke for an hour or so before roasting.
* 1 Week later: Preheat the oven to its highest setting - it will be turned down as soon as the meat goes in.
===Method===

{{RecipeMethod
| Lay the joint on a rack, skin-side-up, over a [[roasting tray]] and rub the olive oil into the skin
| Sprinkle with finely ground sea salt
| Place into the oven and immediately reduce the heat to 220° C (425° F - gas 7) and roast for 20 minutes
| Using a kitchen towel, pat off any excess fat that may be gathering on the top of the crackling
| Reduce the heat to 165° C (325° F - gas 3) and roast for 1 hour or a little longer if needed, it does dry out easily so keep an eye on it.
| Rest for 10 minutes, then cut into bite-sized chunks
}}
{{Template:See-also-pulled-pork}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Cooking with beer]]
[[Category:British recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:Pickles and preserves]]
[[Category:Pork recipes]]
[[Category:Baked or roasted]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/beerpickledbellyofpork|#beerpickledbellyofpork]] [[Special:Search/pickle|#pickle]] [[Special:Search/pints|#pints]] [[Special:Search/porkbelly|#porkbelly]] [[Special:Search/garlicpowder|#garlicpowder]] [[Special:Search/roasting|#roasting]] [[Special:Search/pulledpork|#pulledpork]] [[Special:Search/allspice|#allspice]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/pork|#pork]] [[Special:Search/refrigerate|#refrigerate]]
</code>

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