Beer-Braised Pork Belly

Ingredients for Beer-Braised Pork Belly

• 1.4kg skin-on, boneless centre-cut pork belly

• Kosher salt, freshly ground pepper

• 2 tablespoons vegetable oil

• 1 star anise pod

• 2 whole cloves

• 1 tablespoon coriander seeds

• 1 teaspoon fennel seeds

• 2 350g bottles stout or porter

• 475ml unfiltered apple juice or apple cider

• 1 large onion, thinly sliced into rings

• 4 medium carrots, peeled, cut on a diagonal into 1" pieces

• 110g coarsely chopped dried apricots

• 110g (1 stick) unsalted butter

• 1 medium shallot, finely chopped

• Fresh lemon juice

• Finely grated peeled horseradish (for serving)

Preheat oven to 250°. Using a very sharp knife, score pork in a tight crosshatch pattern to form 1/2" diamonds, cutting through fat but stopping at flesh. Season with salt and pepper, massaging into cuts.

Heat oil in a large heavy pot over medium-high (if belly doesn't fit, cut in half crosswise). Cook pork, skin side down, turning once, until browned all over, 5-8 minutes per side (be careful, fat will splatter). Transfer to a plate.

Pour off all but 2 tablespoons drippings from pot, add star anise, cloves, and coriander and fennel seeds, and cook over low heat, stirring, until spices are fragrant, about 30 seconds. Add beer and apple juice, scraping up browned bits. Add pork along with onion and carrots, adding water if needed to cover. Bring to a simmer, cover pot, and transfer to oven. Braise pork 3 hours. Add apricots and braise until pork is very tender but not falling apart, 1-2 hours.

Transfer pork, skin side up, to a rimmed baking sheet. Place vegetables and apricots in a large bowl; keep warm. Increase oven temperature to 475°; roast pork until skin is brown and very crisp, 25–35 minutes (the crispier, the better).

Meanwhile, pour braising liquid into a large saucepan and skim off fat. Bring to a boil; reduce heat and simmer until reduced by two-thirds, 25–35 minutes.

Heat butter in a small saucepan over medium-low, stirring often, until it foams, then browns, about 5 minutes. Add brown butter and shallot to braising sauce; season with lemon juice, salt, and pepper.

Cut pork into 8 pieces; serve with sauce, vegetables, and some horseradish.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.