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 start with the most important part of this recipe. The beer selection! I chose to use Howe Sound Brewing’s Rail Ale Nut Brown.
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.
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.
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.
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.
Pour yourself a glass of beer.
Return the pieces of pork belly to the pot. Add the carrots, parsnips and chicken broth.
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.
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.
Bring the remaining ingredients up to a boil and reduce to 2 1/2 cups.
Working in small batches as needeed, transfer the mixture to a blender and carefully puree.
Return the puree to the pan, then stir in the heavy cream and balsamic vinegar. Season with salt and black pepper.
Serve the vegetable puree with the pork belly as a gravy! Also pairs well with mashed potatoes or over egg noodles.
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.
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.
craft beer is beer made by small breweries usually independently owned and run. Only quality ingredients are used to make the beer there is no fillers. Big breweries use things like corn and rice as fillers to make beer cheaper but it also affects the taste. Also there is very little difference in beer with big breweries beer. With craft beer there are dozens to hundreds of different types of beer.
I just did a little Google search and found where I can get craft beers in my area (I’m in the UK, in Kent), so I shall make a point to try some. I used to just like all the standard stuff like Budweiser etc, but in the last year I’ve started discovering and much preferring the darker ales. Britain’s oldest Brewery, Shepherd Neame, is near me and I was taken on a personal tour round it by the head brewer last year when I was writing an article about them. They do stick to traditional methods as much as possible and don’t use the fillers, just water, barley, hops and yeast, but of course they are still a really big commercial brewery, so are catering to the tastes of the masses.
I am glad to hear that you have moved away from the standard stuff. It just does not have much flavour! That is really cool that you got a personal tour of the brewery. Getting brewery tours is a ton of fun although I much prefer the really small breweries for tours as well. Since you were looking at food I thought I would pass you on my first food related link as well.
I dont know if you knoticed but I have a new cooking with beer post up now
Yep, bookmarked that one too!