Barbecued Beer Drenched Pork Belly Slices – taking all the fear out of cooking meat on the barbecue, roast in advance and cook over campfire later.
If you are a little nervous about cooking a large joint of meat on the barbecue or firepit then this recipe will dispel those nerves. I cheated and cooked it at home first then finished off on the firepit later on the beach. I don’t really see it as cheating but it did mean that I didn’t have to nurse our dinner along for most of the day to get that tender, juicy meat that you can cut with a spoon instead I could lark about with the rest of my people. All worries of undercooking dispersed.
Having all four of us in one place for any length of time is rare and even more so as our boys get older so chatting, giggling and splashing around in the dingy won over poking, prodding and watching the dinner cook on repeat.
You don’t even have to wait for the coals to get to preferred temperature; you can just as easily go from crazy hot stage as you are only warming and cooking off the alcohol in the beer glaze.
The long slow precooking stage can even happen the night before then cover and keep in the fridge until needed. Pork Belly is a very forgiving joint and can handle this type of neglectful selfish cooking. Serve with griddled asparagus and new potatoes, these can even served cold and cooked in advanced or even cut up and fried off in the sticky beer glaze juices – why didn’t I think of that at the time!
- 1 – 1.5k boneless pork belly
- 400ml beer, any will do but something like a Pale Ale work best
- 2 teaspoon dried sage
- 4 fat garlic cloves, bashed
- Black pepper and sea salt
- Place the pork belly in a deep roasting tray along with 2/3rds of the beer, sage and garlic cloves, skin side up, cover and place in the fridge for a good 2 hours to marinate.
- Remove from the fridge cook in the oven 140C/275F/Gas Mark 1 for 60 to 90 minutes. Allow to cool and if cooking later place in the fridge.
- Once cool or from cold, slice into thick slices and place in a hot pan to brown on each side. Once on its last side add the remaining beer and let it bubble away for about 5 minutes. Remove from the heat and allow it to rest, which gives you perfect time to griddle your veg.
See my Chicken Wrap recipe is another prepared in advance and easy to cook beach cooking recipe.