Finding this restaurant was a complete fluke. En route to meeting up with a new Aussie friend for beers in The Rocks, an older area just off Sydney's Harbour (and packed with bars / pubs), my hunger got the best of me. Quite randomly, I walked by the Lowenbrau and was immediately drawn to it's brighly-lite outdoor patio, which I suspected would be excellent for people-watching. Indeed it was, but little did I know that the food would end up being the main event.
Never having tried pork belly before, but having seen it used many times on Iron Chef, finding it on the menu made it an easy call. And it had beer sauce. Fur sure! Great for meat-and-potato dipping.
Although I didn't stick around for the "Oom Pah Pah Band" entertainment after dinner, I can say my dining experience a la German was complete.
Versus trying to explain how to prepare pork belly, I will simply provide a recipe for beer sauce.
Beer Sauce (via the good folks at Epicurious):
Ingredients
1 tablespoon butter
2 large onions - thinly sliced
3 large cloves garlic - finely minced
2 tablespoons molasses
2 tablespoons Asian-style sweet 'n' hot chili sauce
salt to taste
1/2 teaspoon fresh ground pepper
1 cup dark hearty beer - such as Guinness or Rickard's Honey Brown
2 tablespoons cold butter - cut into small pieces
1/4 cup minced fresh flat-leaf Italian parsley
Melt butter in pan over medium heat and when bubbling, add onions and cook over medium heat, stirring often, until richly caramelized, about 20 minutes. Add garlic, molasses, chili sauce, salt and pepper, and stir until blended. Add beer, stir well, bring to a simmer and cook for 2-3 minutes. Remove skillet from heat, whisk in butter, a few pieces at a time, until melted. Stir in parsley.
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