These Beer-Glazed Pork Belly bites are the MVP of your tailgate spread. Braised in dark beer, garlic, ginger, and sriracha, then finished with a sweet, sticky glaze, these tender cubes are perfect for a hungry crowd.
recipe 
yields
Serves 6 to 8
For the pork belly:
1 tablespoon vegetable oil
2 pounds pork belly, skin removed,
cut into 2-inch cubes
1 tablespoon salt
1 tablespoon pepper
1 bottle dark beer
1⁄2 cup soy sauce
1⁄3 cup brown sugar
2 tablespoons rice vinegar
4 garlic cloves, smashed
1 tablespoon ginger paste
1 tablespoon sriracha
For the glaze:
1⁄2 cup reserved braising liquid
2 tablespoons brown sugar
2 tablespoons dark beer
1 tablespoon cornstarch
Scallions and toasted sesame seeds for serving
ingredients
steps
1. Make the pork belly: Heat a large dutch oven over medium heat and add vegetable oil. Season pork belly with salt and pepper and sear until golden brown on all sides. Remove and drain excess fat. To the same pot, add beer, soy sauce, brown sugar, rice vinegar, garlic, ginger, and sriracha. Stir and bring to a simmer. Return pork belly to
pot. Cover and cook over low heat for 2 to 21⁄2 hours, until pork is tender but not falling apart.
2. Make the glaze: Remove pork from liquid and set aside. Strain 1⁄2 cup of braising liquid into a saucepan. Add brown sugar and beer and bring to a simmer. Combine cornstarch with 1 tablespoon water and add to pot. Simmer until thick and sticky.
3. Glaze the pork: Add pork belly to saucepan and allow to cook over medium heat for 2 to 4 minutes, until sauce begins to caramelize. Before serving, top with scallions and sesame seeds.
Tailgate Tips: Pork belly bites can be made in advance and stored in a foil pan. To reheat in the oven, preheat to 350 degrees and bake for 20 minutes, or until warmed through. Alternatively, reheat the pan on a preheated grill for 10 to 15 minutes before serving. Serve with toothpicks for a mess-free snack.
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- Recipe by Brittany Furbee
