Chef Matija Stefancic cooks up dishes including pork belly, that combine the best of Australian food flavours with premium boutique brews at Archive, West End.

Ingredients:

Serves 4-6

  • 1 x 1kg Boneless pork belly side, skin on
    1 Brown onion, peeled and sliced in half
    1 Red chilli, top removed and sliced in half, lengthways
    2 Carrots, sliced in half, lengthways
    2 Stubbies Sunshine Coast Ginger Kegs Beer
    ½ Knob of ginger, peeled and sliced
    1 Lemongrass stalk
    ½ Bunch celery, roughly chopped, discard leaves
    4 Garlic cloves, smashed
    4 Star anise

Method:

Pre-heat the oven to 200°C. Lightly score the skin of the pork belly with a knife. Place the onion, chillies, carrots, ginger, garlic, celery and lemongrass in the base of a large deep oven tray.

Place the pork belly, skin side up, on top of the vegetables and pour over ¾ of the Ginger Kegs beer. Top up the tray with water until the liquid in the tray is covering the pork, but leaving the skin exposed. Lightly salt the
skin.

Carefully place the tray in the oven and roast for 45mins to one hour or until the skin has started to brown up and crisp. Carefully remove the tray from the oven and cover just the pork with alfoil (not the entire tray.)

Top up the tray with the last of the Ginger Kegs beer and a little water if necessary. Place the tray back into the oven and turn the heat down to 160°C and allow to cook for one and a half to two hours or until the pork is tender.

Once done, remove the pork from the oven and place into a greaseproof paper-lined tray and refrigerate. The stock in the bottom of the tray can be strained off and reduced down to a glaze.

To serve:

Portion the pork to the required size, place skin down in a hot pan until the skin becomes crisp then place in the oven until warm.

Remove the skin to use as garnish, slice the pork belly and plate up with a side of mash and greens. Drizzle with the glaze from the reduced stock.