2 1/2 lbs pork belly
22 oz. stout (dark beer)
2 C pork or chicken stock
1/3 C brown sugar
1/4 C apple cider vinegar
1/4 C kosher salt
2 Tbsp extra-virgin olive oil
2 Tbsp sugar
1 Tbsp whole cloves
1 Tbsp whole mustard seeds, ground
Score a diamond pattern into pork belly skin.
Combine stout, sugar, salt, cloves, and mustard seeds in a medium saucepan, over low heat. Simmer until salt and sugar are completely dissolved. Remove from heat and let cool completely.
Place pork in a large pot with a cover. Add cooled beer mixture.
Cover and refrigerate for 8 to 24 hours, flipping occasionally to distribute brine.
Remove meat from brine, reserving brine. Rinse thoroughly and pat dry.
Heat olive oil in a large skillet, over high heat. Sear meat on all sides, cut pork into smaller pieces, if needed.
Note: once you place the meat, do not move it. You want to get a good char, and moving it around prevents that from happening.
Remove from heat and let cool.
Pour 1 C reserved brine mixture (strained), apple cider vinegar, and brown sugar, into crock pot. Stir to dissolve. Transfer pork to crock pot.
Note: pork should not be fully submerged in liquids.
Slowly add pork stock until pork is 1/2 submerged. Cook on low for 6-8 hours.