Serves 8
330 min
Beer-Braised Pork Belly
Recipe GLPR086320b8b17e65
A sophisticated main course featuring succulent pork belly braised low and slow in stout beer and apple cider, infused with warm spices and tender vegetables, finished with a crispy roasted skin and silky brown butter sauce.
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Ingredients
3 pounds skin-on, boneless center-cut pork belly
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
1 star anise pod
2 whole cloves
1 tablespoon coriander seeds
1 teaspoon fennel seeds
2 12-ounce bottles stout or porter beer
2 cups unfiltered apple juice or apple cider
1 large onion, thinly sliced into rings
4 medium carrots, peeled and cut on a diagonal into 1-inch pieces
¾ cup coarsely chopped dried apricots
½ cup unsalted butter (1 stick)
1 medium shallot, finely chopped
Fresh lemon juice
Finely grated peeled horseradish for serving
Directions
Preheat your oven to 250°F. Using a very sharp knife, score the pork belly skin in a tight crosshatch pattern to form ½-inch diamonds, cutting through the fat layer but stopping just short of the flesh. Season all sides generously with kosher salt and freshly ground black pepper, working the seasonings into the scored cuts.
Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Once shimmering, carefully place the pork belly skin side down into the pot (if the belly doesn't fit, you can cut it in half crosswise). Sear for 5 to 8 minutes until the skin is deeply browned, then flip and sear the meat side for another 5 to 8 minutes until well-browned all over. Be cautious of spattering fat. Transfer the seared pork to a plate.
Pour off all but 2 tablespoons of the rendered fat from the pot. Add the star anise pod, whole cloves, coriander seeds, and fennel seeds to the pot and cook over low heat, stirring frequently, until the spices become fragrant, about 30 seconds. Pour in both bottles of stout beer and the apple cider, scraping up all the browned bits stuck to the bottom of the pot. Return the pork belly to the pot and arrange the sliced onion and carrot pieces around it. Add water if needed so the liquid comes just to the top of the pork. Bring the liquid to a gentle simmer, cover the pot, and transfer it to the preheated 250°F oven.
Braise the pork covered in the oven for 3 hours. After 3 hours, stir in the chopped dried apricots and return the pot to the oven. Continue braising, covered, for another 1 to 2 hours until the pork is very tender but still holds its shape and is not falling apart.
Carefully transfer the pork belly to a rimmed baking sheet, positioning it skin side up. Using a slotted spoon, transfer the cooked vegetables and apricots to a large bowl and set aside to keep warm. Increase the oven temperature to 475°F and roast the pork belly uncovered for 25 to 35 minutes, until the skin is deeply browned and very crispy—the crispier the better.
While the pork is roasting, strain the braising liquid through a fine-mesh sieve into a large saucepan, discarding the spent spices and onions. Use a spoon or ladle to skim as much fat as possible from the surface. Bring the skimmed braising liquid to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer gently, uncovered, until it has reduced by two-thirds, approximately 25 to 35 minutes.
In a small saucepan, melt the unsalted butter over medium-low heat. Continue heating, stirring often, until it foams and then turns a rich golden brown, about 5 minutes total. Pour the brown butter into the reduced braising sauce along with the finely chopped shallot. Season the sauce to taste with fresh lemon juice, additional kosher salt, and freshly ground black pepper.
Remove the roasted pork from the oven and let it rest for a few minutes before cutting. Using a sharp knife, cut the pork belly into 8 equal pieces. Arrange the pork on a serving platter and pour some of the brown butter sauce over top. Serve the remaining sauce on the side, along with the warm reserved vegetables and apricots. Pass finely grated horseradish at the table for guests to add to taste.
