Best Beer Braised Pork Belly Recipes

BRAISED PORK BELLY WITH JUNIPER AND GINGER BEER OVER STONE GROUND GRITS

Steps:

• For the pork belly: Combine the olive oil, juniper berries, rosemary, sage and thyme in a mixing bowl. Add the pork belly, cover, and let marinate in the refrigerator for at least 3 hours or up to 6 hours.
• Preheat the oven to 375 degrees F.
• Heat a heavy-bottomed pan over medium heat. Remove the belly from the marinade (reserve the marinade) and sprinkle liberally with salt and pepper. Coat the pan with the vegetable oil and carefully sear on both sides until well browned. Remove the belly and reserve.
• Add the celery, bay leaves, carrots, garlic, onions and reserved marinade into the pan and cook until the vegetables are lightly browned. Pour in the wine to deglaze, followed by the ginger beer, and then scrape the pan to release the browned bits. Add the stock and the belly, cover, and braise in the oven until fork tender, about 3 hours (time will vary depending on the size of the belly).
• For the grits: Combine the milk and stock in a pot. Bring to a boil, and then reduce to a simmer and slowly whisk in the grits. Simmer, stirring often, until tender, about 45 minutes. Stir in the butter, and season with salt and pepper.
• Remove the pork belly from the braising liquid. Strain the liquid through a fine mesh sieve into a saucepan. Skim all the fat from the surface, and then cook over medium-high heat until reduced by 40 percent.
• Before serving, gently reheat the pork belly in the jus. Serve over the grits and pour a little jus over. Toss the arugula with a little lemon juice and olive oil and place on top.
• This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

BEER-BRAISED PORK BELLY

Steps:

• 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 tablespoon 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.