Beer Braised Pork Belly

Here’s a recipe from by Connie. This is a really nice site with great information and pictures.


For the pork:
2 pounds pork belly, preferably skin on, approx 2? wide and 4-5? in length

For the dry cure:
3 tbls whole black peppercorn, freshly ground
2 tbls whole cloves, freshly ground
2 cinnamon stick, freshly ground (I used a coffee grinder)
5 tbls dark muscovado sugar (dark brown sugar can be used)
3 tbls coarse sea salt

Mix the cure ingredients together.

Rinse the pork and dry with paper towels. Season the pieces of pork on all sides and pack into a plastic container (there will be a lot of dry cure mix left, save in an airtight container). Allow the pork to cure, covered and refrigerated, for two days. After curing is done, rinse the pork under cold water to remove seasoning. Pat dry. You are now ready to braise.

For the braise:
1 1/2 tbls oil
as needed, salt and freshly ground black pepper
the pork belly, cured, rinsed and dried
2 medium yellow onions, roughly chopped
2 ea, stalks of celery, roughly chopped
2 ea, medium carrots, peeled and roughly chopped
1 ea, bay leaf
3-4 sprigs ea, fresh thyme
650 ml Sapporo Reserve beer (can use beer of preference)
6 C chicken stock


Preheat oven to 350?F.

Heat a heavy, medium-sized pot over medium-high heat. Season the pork belly with salt and pepper. Add the oil to the pot, and sear the pork pieces on each side to a deep, golden brown. Remove the pork to a plate, and pour out any excess fat, leaving about 1 tbl in the pot.

Add the mirepoix to the pot, and cook until the vegetables begin to soften and slightly caramelize, stirring occasionally. (If you think there’s a danger of burning the fond in the pot, add a half teaspoon of water and scrape the fond away so that nothing burns).

Add the bay leaf, thyme and beer. Bring to a simmer, and reduce by half.

Return the pork to the pot. Add in chicken stock. Bring to a simmer, skimming off any visible scum and fat. Cover with a tight lid and place into the oven on the center rack. Cook until fork tender, about 3 hours.

When the pork is done, place the pot back on a burner and shut off the oven. Transfer the pieces of pork to another pot or container and cover to keep warm. Remove mirepoix and herbs with a sieve or slotted spoon. Discard mirepoix and herbs.

Bring the liquid to a simmer. Skim off any scum and fat. Reduce until desired consistency and flavor, season if needed.* Place meat back into the sauce and serve as part of a meal.

Any leftover meat can be cooled and stored in the cooking liquid (ideally the meat is completely covered as it will last longer and prevent drying out). Heat in the liquid to eat.

* I reduced mine by nearly half. The flavor was intense and needed no additional seasoning. The consistency was just viscous enough to lightly coat the pork.

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