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Beer-braised Pork Belly

This low and slow method of cooking Allen Brothers pork belly is perfect for a weekend at home. Switch out the beer for a dark dry hard cider to make it gluten free. Pair with a zippy apple cider slaw and creamy grits, a puree of fennel and carrots would be a nice addition to the plate.

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Prep Time

15 min

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Cook Time

2 h

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Total Time

2 h 15 min

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Serving Size

8

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Difficulty

Easy
Meat on a white platter with sauce and a glass of red wine on table

Ingredients

2 12oz pork belly

1 teaspoon kosher salt

1 teaspoon peppercorns

1 tablespoon caraway seeds

1/2 teaspoon allspice berries

1 whole clove

1 teaspoon dried marjoram

2 tablespoons vegetable oil

2 carrots; cut into large chunks

2 stalks celery; cut into large chunks

1 large onion; cut into large chunks

1 cup beef stock

2 cups dark beer or gluten free dark cider
Raw Pork Belly on Plate
Raw Pork Belly on Plate

Heritage Duroc Pork Square Cut Skinless Belly

$29.95

Meat on a white platter with sauce and a glass of red wine on table

Instructions

  1. Bring pork belly to room temperature*. Heat the oven to 425°F.
  2. Grind the salt, peppercorns, caraway seeds, allspice berries, clove and the marjoram in a mortar. Rub the mixture into the meat.
  3. Drizzle the oil into the bottom of a roasting pan and place the pork into the pan, fat side up.
  4. Add the vegetables around the pork and roast for about 30 minutes.
  5. Remove the pan from the oven and pour in the stock and beer. Return the pan back to the oven and reduce the heat to 350°F. Cook for another 90 minutes, occasionally basting the pork.
  6. Transfer to a platter, let rest 5-10 min covered with foil.
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