Beer Braised Pork Belly
This recipe was taken from the website www.silive.com out of Staten Island New York. I would like to thank the writer Pamela Silverstri for posting this wonderful recipe for the world to try!
A word of warning! Each serving has 780 calories! This stuff is amazing but do not eat to much of it.
Beer suggestions for this recipe are brown ales or winter ales.
(Makes 8 Servings)
2 pounds pork belly, cut into 8 pieces
1 medium yellow onion, sliced
2 shallots, sliced
2 cloves garlic, chopped
two 12 ounce bottles dark beer, (I used Howe Sound Brewing – Rail Ale Nut Brown)
1/3 cup packed dark brown sugar
salt and ground black pepper
8 ounces carrots, peeled and cut into chunks (I did not peel them personally)
8 ounces parsnips, peeled and cut into chunks (do not eat raw)
4 cups low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons balsamic vinegar
Lets get the food cooking!
In a large Dutch oven over medium-high heat, sear the pieces of pork belly until golden brown, about 1 to 2 minutes per side. Transfer the meat to a plate and drain off all but 1 tablespoon of fat from the pan.
These pork bellies were so popular at christmas dinner that I have been asked to make them again for a dinner coming up later in January! My Sisters boyfriend is a chef and he went mental for them! Score one for me who actually hates to cook (unless beer is involved). Just remember each serving is a huge dose of calories. That being said we all had two pieces. Muahahaha.