Serves 4 to 5


  • Pork Belly, 500 grams (cut into bite sizes)
  • Stout, 1 can (about 440ml)
  • Brown Sugar, 2 tablespoons (for preparations)
  • Brown Sugar, 3 tablespoons (for cooking)
  • Salt, 2 tablespoons
  • Cloves, 1 tablespoon
  • Mustard Seeds, 1 tablespoon
  • Cooking Oil, 2 tablespoons
  • Chicken Stock, 500ml


  • Strainer, 1


  1. In a 3.0L Thermos® Shuttle Chef® inner pot, add stout, brown sugar, salt, cloves and mustard seeds. Mix well and simmer over low heat until brown sugar and salt are completely dissolved.
  2. Remove from heat and let it cool completely.
  3. Place pork belly into cooled down beer marinate, cover with the lid and refrigerate it for at least 8 hours (or up to 24 hours).


  1. After marination, remove marinated pork belly from the inner pot and set aside. Strain the marinate sauce and set aside too.
  2. In a frying pan, add cooking oil, marinated pork belly, and sear it on all sides. Set aside for later use.
  3. In a clean 3.0L Thermos® Shuttle Chef® inner pot, add strained marinated sauce and brown sugar. Stir well till the brown sauce is completely dissolved.
  4. Add seared pork belly and chicken stock, bring contents to a boil, and let it simmer for 5 minutes.
  5. After 5 minutes, cover the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 6 hours.


  • This recipe is based on using a Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.
  • For a crispier outer crust, sear the pork belly with 2 tablespoons of cooking oil before serving.


  • For better distribution of marinate mixture, you may flip the marinated pork belly occasionally during refrigerating.


Photos and recipe courtesy of Thermos Singapore team.