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Stout Brined Crispy Chili Brown Sugar Pork Belly

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Ingredients
  

  • 1 cup very hot water
  • 3 tbs kosher salt
  • 1 tbs white sugar
  • 1 tbs whole cloves
  • 1 tbs whole allspice berries
  • 1 tsp whole black peppercorns
  • 24 ounces stout
  • 4.5 lbs pork belly
  • ½ cup brown sugar
  • 3 tbs rice vinegar
  • 2 tsp red chili flakes
  • 1 tsp red chili sauce such as Sriracha

Instructions
 

  • In a large bowl or baking dish stir together the hot water, salt and sugar until the salt and sugar has dissolved.
  • Add the cloves, allspice and peppercorns. Stir in the beer, test to make sure the brine is cold (if not, chill until cooled).
  • Add the pork belly, cover and chill for 12 to 24 hours.
  • Remove from the brine (reserve brine), rinse the pork belly well.
  • Place a wire rack over a baking sheet (alternately, a baking pan will work), pour about 1 cup of the brine in the baking sheet making sure the wire rack is not submerged.
  • Place the pork belly on the rack, bake at 275 until pork is fork tender, about 4 hours.
  • Remove the pork from the oven, raise the oven temperature to 500.
  • Stir together the brown sugar, vinegar, chili flakes, and chili sauce.
  • Brush the pork belly with the sugar mixture.
  • Roast for ten minutes, re-brush with sugar mixture, roast again until pork is golden brown and the top is crispy.