Beer Braised Pork Belly (Rail Ale Nut Brown – Howe Sound Brewing)

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.

Ingredients list:
_MNG2152

(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 start with the most important part of this recipe.  The beer selection!  I chose to use Howe Sound Brewing’s Rail Ale Nut Brown.
_MNG2153

Lets get the food cooking!

Start out by prepping the vegetables by chopping the garlic, slicing the onions and shallots and cubing the carrots and parsnips.
_MNG2155

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.
_MNG2156  _MNG2157  _MNG2158  _MNG2159

Lower the heat to medium and add the onion, shallots and garlic.  Cook, stirring frequently, until tender and beginning to caramelize, about 8 to 10 minutes.
_MNG2161

Add the beer, brown sugar, 1 teaspoon of salt and 1/2 teaspoon of black pepper.  Bring to a boil and reduce by half, about 10 minutes.
_MNG2162  _MNG2163  _MNG2164 _MNG2165  _MNG2166  _MNG2167

Pour yourself a glass of beer.
_MNG2168

Return the pieces of pork belly to the pot.  Add the carrots, parsnips and chicken broth.
_MNG2169  _MNG2170  _MNG2171  _MNG2172  _MNG2173  _MNG2174

Bring up to a simmer and cook for 1 hour 45 minutes to 2 hours, or until the meat is meltingly tender.  Enjoy that much deserved beer that you poured just a little while ago.
_MNG2175 _MNG2177 _MNG2178 _MNG2179

Using a slotted spoon, transfer the pieces of pork belly to a plate, cover with foil and set aside.  Cut off any extra rind from the pork belly at this point.
_MNG2181 _MNG2180

Bring the remaining ingredients up to a boil and reduce to 2 1/2 cups.
_MNG2182

Working in small batches as needeed, transfer the mixture to a blender and carefully puree.
_MNG2183 _MNG2184

Return the puree to the pan, then stir in the heavy cream and balsamic vinegar.  Season with salt and black pepper.
_MNG2185  _MNG2186  _MNG2187 _MNG2188

Serve the vegetable puree with the pork belly as a gravy!  Also pairs well with mashed potatoes or over egg noodles.
_MNG2318 _MNG2319

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.

Advertisements

6 comments on “Beer Braised Pork Belly (Rail Ale Nut Brown – Howe Sound Brewing)

  1. Yum, sounds good! Stumbled across you while searching for food blogs. A blog about beer, how can I resist? Hadn’t heard of craft beer before.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s