Serves 8
310 min
Beer-Braised Pork Belly
Recipe GLPRfbe0ca8167c3f2
A succulent pork belly braised low and slow in stout beer and apple juice with warm spices, then finished with a crispy skin and rich brown butter sauce. Tender meat and caramelized skin paired with sweet carrots, apricots, and a tangy horseradish condiment make this an elegant yet hearty main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3-pound 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
24 ounces 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 diagonally into 1-inch pieces
¾ cup Coarsely chopped dried apricots
½ cup Unsalted butter
1 Medium shallot, finely chopped
Fresh lemon juice
Finely grated peeled fresh horseradish (for serving)
Directions
Preheat your oven to 250°F. Using a very sharp knife, score the skin of the pork belly in a tight crosshatch pattern, cutting through the fat layer but stopping at the flesh to create 1/2-inch diamond shapes. Season the entire piece 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 over medium-high heat. If the pork belly doesn't fit comfortably, cut it in half crosswise. Carefully place the pork in the hot pot skin-side down and sear for 5–8 minutes until the skin is golden brown and crispy, then turn and sear the underside for another 5–8 minutes. Watch for splattering fat and use a splatter guard if needed. Transfer the browned pork to a plate.
Pour off all but 2 tablespoons of the fat and drippings from the pot. Add the star anise, cloves, coriander seeds, and fennel seeds, stirring over low heat for about 30 seconds until fragrant. Pour in the beer and apple juice, scraping the bottom of the pot to loosen all the browned bits. Return the pork to the pot and add the sliced onion and carrot pieces. Add water as needed so the liquid just covers the meat. Bring to a gentle simmer, cover the pot, and transfer to the oven. Braise for 3 hours, then add the chopped apricots and continue braising until the pork is very tender but not falling apart, another 1–2 hours.
Remove the pot from the oven and carefully transfer the pork to a rimmed baking sheet, positioning it skin-side up. Transfer the vegetables and apricots to a large bowl and keep warm. Increase the oven temperature to 475°F and return the baking sheet to the oven. Roast the pork until the skin is deeply browned and very crisp, 25–35 minutes. The crispier the skin, the better.
While the pork roasts, pour the braising liquid into a large saucepan and carefully skim off and discard the layer of fat from the surface. Bring the liquid to a boil over high heat, then reduce to a simmer and let it reduce by two-thirds, about 25–35 minutes. You should have a concentrated, rich sauce.
While the sauce is reducing, heat the unsalted butter in a small saucepan over medium-low heat. Stir often as it foams and then begins to brown, about 5 minutes. Once the butter turns a deep golden brown with a nutty aroma, add it along with the finely chopped shallot to the braising sauce. Season the sauce to taste with fresh lemon juice, kosher salt, and freshly ground black pepper.
Cut the roasted pork belly into 8 equal pieces. Serve each portion with the brown butter sauce spooned over it, accompanied by the braised vegetables and apricots, and a generous dollop of freshly grated horseradish on the side.
