Beer Infused Pork Belly with Onion Gravy

I love pork belly, but typically go with the same recipes all the time.  A fellow blogger posted his amazing recipe, so you know I had to try it out.  It is amazing and packed with flavor.  This recipe is great served over rice or mashed potatoes, and has the perfect amount of flavor.

Recipe adapted from:  Thanks so much Krešo for sharing your amazing recipe.


1.25 Lb. Pork Belly

12 oz. Beer (darker the better, I used what I had on hand though) use GF if needed

1/2 Red Onion, sliced thin

2 tsp. Granulated Garlic

2 tsp. Smoked Paprika

1 tsp. Chili Powder

1 tsp. Cumin

Salt and Pepper to taste


2 T Butter

1/8 C Flour (use GF if needed)

Salt and Pepper


-In large container combine chili powder, cumin, paprika, garlic, onion and beer.  Season pork belly with salt and pepper, place in marinade and marinate for at least 30 minutes.

-Remove from marinade (reserve for later), and place in baking dish.  Bake 350 degrees for 1 hour 30 minutes, increase temperature to 450 for 10 minutes.

-Remove from oven and cut into thin slices.

-While Pork Belly is in oven, melt butter over medium heat in medium pot, add onion from marinade, season with salt and pepper and cook until they start to soften.  Add in flour and coat onions well.  Pour in marinade and stir until flour dissolves, bring to low boil and cook 10 minutes.

-Serve gravy over cooked pork belly.  Enjoy!



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