Preheat your oven to 350 degrees F. In a small bowl, whisk together the brown sugar, salt, black pepper, and crushed red pepper. Rub the mixture all over the pork belly, pressing it in to adhere. Set aside.

Heat the olive oil in a large oven-safe dutch oven over medium-high heat. Add the pork belly and sear it on all sides until brown, about 15 minutes total. Add the carrots, celery, garlic and beer. Season with salt and place i in the oven, uncovered. Bake for about 2 hours or until the pork belly is tender.

Remove the pork belly from oven and then let it rest for 15 minutes before cutting it into small pieces. Set aside or refrigerate until you are ready to use.

Bring a large saucepan of water to a boil. Add the eggs, and cook for 12-14 minutes for hard-boiled eggs. Remove from heat and transfer the eggs immediately to an ice bath to cool down quickly. Once cool, peel the eggs and slice them in half, lengthwise. Scoop out the yolks into a medium bowl.

To the bowl with the egg yolks, stir in the mayo, mustard, paprika, cayenne, salt, and black pepper. Stir and fold the ingredients together until smooth and creamy.

Scoop the filling into each egg and top with a small piece of pork belly. Sprinkle with fresh parsley and paprika. Serve immediately or place the eggs in the refrigerator, covered, until you are ready to serve.

Enjoy!