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Beer-Braised Pork Belly: A Recipe for Unforgettable Flavor
There’s nothing quite like the rich, deep flavors of beer-braised pork belly with honey. This recipe is a perfect balance of savory, sweet, and umami, creating a melt-in-your-mouth texture that’s irresistible. By slowly braising the pork belly in a flavorful blend of beer, stock, and aromatics, you get a dish that’s both indulgent and comforting.
The beer you use plays a crucial role in developing the dish’s depth of flavor. I love using a semi-dark porter because it adds a beautiful richness and slight bitterness that pairs perfectly with the honey. The deep, roasted notes of a porter enhance the overall complexity of the sauce. However, if you prefer a lighter taste, you can use a pale ale or even a lager. These will still add flavor but won’t be as intense as a porter. Experimenting with different types of beer can help you find the perfect balance for your taste.
Marinating for Maximum Flavor
Marinating the pork belly in beer infuses it with an incredible depth of flavor, making every bite juicy and delicious. If you have the time, I highly recommend marinating it overnight. This allows the flavors to penetrate deep into the meat, creating an even more flavorful dish. But if you’re short on time, even a few hours will do the trick. The beer helps tenderize the pork while adding subtle malty notes that make a huge difference in the final dish.
The Perfect Sear
A good sear is essential for locking in the flavors and creating a beautiful caramelized crust on the pork belly. I always use a cast iron skillet for this step because it retains heat exceptionally well, ensuring an even, golden-brown sear. If you’re looking for a great cast iron skillet, you can find one here.
When it comes to choosing a fat for searing, lard is my go-to option. Lard has a high smoke point, which means it won’t burn as easily as butter. It also adds a wonderful depth of flavor that enhances the pork’s natural richness. If you prefer, you can use cooking oil instead, but lard really takes the dish to another level. If you want to make your own lard at home, check out the video below.
After searing the pork belly, you’ll be left with some rendered fat in the pan. Whatever you do, don’t throw it away! This fat is packed with flavor and is perfect for frying vegetables, eggs, or even making crispy potatoes. A little bit of this rendered fat can elevate any dish, adding a subtle but delicious porky richness that’s hard to replicate with other fats.
Homemade Stock Makes All the Difference
One of the key ingredients in this dish is beef stock. I always recommend using homemade stock instead of store-bought versions. Homemade stock has a deeper, more complex flavor that you just can’t get from pre-packaged broths. It’s also free from unnecessary additives and preservatives, making your dish even better. If you don’t have beef stock, veal or chicken stock can also work beautifully. If you want to make your own beef stock at home, check out the video below.
Braising to Perfection
Once the pork belly has been seared and combined with the beer, stock, and aromatics, it’s time for the magic to happen: braising. Slow cooking the pork belly in the oven at a low temperature allows the flavors to meld together while making the meat incredibly tender.
After braising, the pork belly is finished on the stove, where the sauce thickens and coats the meat in a rich, glossy glaze. This final step is what brings everything together, giving the pork that irresistible sticky, caramelized finish.
The Perfect Side: Cauliflower and Celery Root Purée
Instead of traditional mashed potatoes, I love serving this dish with a cauliflower and celery root purée. It’s a fantastic low-carb alternative that’s just as creamy and satisfying. The combination of cauliflower and celery root creates a smooth, velvety texture with a slightly nutty and earthy flavor. A touch of butter and Dijon mustard adds depth, making it the perfect complement to the rich pork belly.
This purée is light yet flavorful, allowing the pork to shine without overwhelming the dish. Plus, it’s an easy way to incorporate more vegetables into your meal without sacrificing comfort and indulgence.
Fried Cabbage: An Underrated Star
To balance out the richness of the pork belly and purée, I love adding a simple side of fried cabbage. Cabbage is an underrated vegetable that becomes incredibly flavorful when cooked properly. Sautéing it with onions and carrots brings out its natural sweetness, while a touch of salt and pepper enhances its savory notes. Cooking the cabbage until it’s slightly caramelized gives it a beautiful depth of flavor that pairs perfectly with the pork. It adds just the right amount of crunch and freshness to the dish, making it a well-rounded meal that hits all the right notes.
A Meal for Any Occasion
This beer-braised pork belly with honey is the ultimate comfort food, combining rich flavors, tender meat, and delicious sides into one satisfying meal. Whether you’re cooking for a special occasion or just treating yourself to something indulgent, this dish is guaranteed to impress. With the right beer, a good sear, and a slow braise, you’ll create a restaurant-quality meal right at home. So go ahead, grab your ingredients, and give this dish a try. You won’t regret it!
This beer-braised pork belly with honey is the ultimate comfort food, combining rich flavors, tender meat, and delicious sides into one satisfying meal. Whether you’re making this recipe for a special occasion or just treating yourself to something indulgent, this dish is guaranteed to impress.
Total Time:2 hours (+ marinating time)
Ingredients
Scale
For the Pork Belly
1 kg (2.2 lbs) pork belly, sliced lengthwise in thick pieces
1 shallot, cut into wedges
1 thumb-size ginger, sliced thinly
1 lemongrass, cut into thirds
3 garlic cloves, lightly smashed
500 ml (2 cups) beer
2 tbsp lard (or cooking oil)
3 tbsp honey
6 tbsp soy sauce
300 ml (1 ¼ cups) beef stock
Black pepper, to taste
Salt, to taste
For the Purée
1 celery root
½ cauliflower
30 g (2 tbsp) butter
2 tsp Dijon mustard
50–100 ml (3–7 tbsp) heavy cream
Black pepper, to taste
Salt, to taste
For the Cabbage
½ cabbage, cut into thin strips
1 onion, cut into thin strips
1 carrot, grated
2 tbsp cooking oil
Parsley, chopped
Instructions
For the Pork Belly
Season the pork belly with salt and black pepper. Pour over 200 ml (¾ cup) beer and add the shallot, ginger, lemongrass, and garlic. Cover and marinate in the fridge overnight (or at least 2-3 hours).
Remove the pork from the marinade and pat dry. Set aside the aromatics. If desired, cut the pork belly slices in half.
Heat the lard in a frying pan and sear the pork belly until golden brown on both sides. Set aside. Remove some fat from the pan (you can save it and use it for other dishes).
Sear the reserved aromatics in the pan for a few minutes. Return the pork belly to the pan, pour in the remaining 300 ml (1 ¼ cups) beer, and add the honey, soy sauce, and beef stock.
Bring to a boil, then transfer to the oven and braise at 160°C (320°F) for 1 ½ hours.
Return the pan to the stove and simmer until the sauce thickens. Baste the pork with the sauce.
For the Purée
Peel the celery root and cut it into small cubes. Separate the cauliflower florets, discarding the core.
Boil the celery root in salted water for 5 minutes. Add the cauliflower and boil for another 15 minutes until soft. Drain and let steam to remove excess moisture.
Blend with butter, Dijon mustard, 50 ml (3 tbsp) heavy cream, salt, and black pepper until smooth. Adjust the heavy cream to reach the desired consistency. Adjust the seasoning if needed.
For the Fried Cabbage
Heat the oil in a pan and fry the onion until softened and slightly golden.
Add the cabbage and cook until it reduces in volume and gets some color.
Stir in the carrot and cook for a few more minutes. Season with salt and black pepper.
Stir in chopped parsley off the heat.
To Serve
Plate the pork belly with the purée and fried cabbage. Enjoy!
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