Ingredients with Measurements:
- 2 lbs pork belly, skin removed and cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups beer (preferably a dark ale)
- 1 cup chicken broth
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 2 bay leaves
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
3. Add the pork belly cubes and cook until browned on all sides, about 5-7 minutes.
4. Remove the pork belly from the pot and set aside.
5. Add the chopped onion to the pot and cook until softened, about 5 minutes.
6. Add the minced garlic and cook for another minute.
7. Pour in the beer and chicken broth, stirring to scrape up any browned bits on the bottom of the pot.
8. Add the brown sugar, soy sauce, apple cider vinegar, bay leaves, and salt and pepper to taste.
9. Return the pork belly to the pot and bring the liquid to a simmer.
10. Cover the pot with a lid and transfer it to the preheated oven.
11. Bake for 2-3 hours, or until the pork belly is tender and the liquid has reduced to a thick sauce.
12. Remove the pot from the oven and discard the bay leaves.
13. Serve the beer braised pork belly hot, garnished with chopped fresh herbs or sliced green onions.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 500
Fat: 40g
Carbohydrates: 10g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- Pork belly can be substituted with boneless pork shoulder or beef chuck roast.
- Chicken broth can be substituted with beef broth or vegetable broth.
- Brown sugar can be substituted with honey or maple syrup.
- Apple cider vinegar can be substituted with white wine vinegar or rice vinegar.
Variations:
- Add diced carrots, celery, and potatoes to the pot for a one-pot meal.
- Use a different type of beer for a different flavor profile.
- Add a tablespoon of tomato paste for a richer sauce.
Tips and tricks:
- To make the pork belly extra crispy, sear it in a hot skillet before adding it to the pot.
- If the liquid is not reducing enough, remove the lid and simmer the pot on the stovetop until the desired consistency is reached.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork belly in a covered pot on the stovetop over low heat until heated through.
Presentation ideas:
Serve the beer braised pork belly in individual bowls, garnished with chopped fresh herbs or sliced green onions.
Garnishes:
Chopped fresh herbs or sliced green onions.
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
- Pair with a dark ale or a full-bodied red wine.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed rice
- Grilled asparagus
Troubleshooting advice:
- If the pork belly is tough, it may need to cook for a longer period of time.
- If the liquid is too thin, simmer the pot on the stovetop until it has reduced to the desired consistency.
Food safety advice:
- Make sure the pork belly is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Beer braised pork belly is a popular dish in many cultures, including German and Belgian cuisine. The use of beer in cooking dates back to medieval times, when beer was used as a cooking liquid for stews and soups.
Flavor profiles:
The beer adds a rich, malty flavor to the pork belly, while the soy sauce and apple cider vinegar add a tangy, savory note. The brown sugar adds a touch of sweetness to balance out the flavors.
Serving suggestions:
Serve the beer braised pork belly with a side of roasted vegetables or a simple green salad for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A