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Beer-Braised Pork Belly

Beer-Braised Pork Belly

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The closer together you make the crosshatch cuts through the skin, the easier this will be to eat.


  • 3 pounds skin-on, boneless center-cut pork belly
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 tablespoon coriander seeds
  • 2 12-oz. bottles stout or porter
  • 2 cups unfiltered apple juice or apple cider
  • 1 large onion, thinly sliced into rings
  • 4 medium carrots, peeled, cut on a diagonal into 1” pieces
  • ¾ cup coarsely chopped dried apricots
  • ½ cup (1 stick) unsalted butter
  • 1 medium shallot, finely chopped
  • Finely grated peeled horseradish (for serving)

Recipe Preparation

  • Preheat oven to 250°. Using a very sharp knife, score pork in a tight crosshatch pattern to form ½” 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 Tbsp. 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 more.

  • 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.

Recipe by Anders Braathen,Photos by Anders Overgaard

Nutritional Content

Calories (kcal) 1130 Fat (g) 105 Saturated Fat (g) 41 Cholesterol (mg) 155 Carbohydrates (g) 23 Dietary Fiber (g) 2 Total Sugars (g) 16 Protein (g) 17 Sodium (mg) 90Reviews SectionINEDIBLE! Expensive waste of time! The pork belly comes out good, the spices are nice, but the Cider and Apricot make it just way too sweet to even eat. This is sweeter than most desserts!I work in China a lot, and i'm always trying to find recipes for things I've had there. I thought this might be a good approximation of pork belly I've had there, but unfortunately this recipe is just too ridiculously "Americanized."If you want something that's so sweet it'll make your teeth hurt, this is the recipe for you. If you want something you can eat and enjoy, look elsewhere.CoondogConnecticut09/03/18

Chef Michael Allemeier’s Root Beer Braised Pork Belly

Michael Allemeier is a culinary arts instructor at SAIT Polytechnic and former winery chef at Mission Hill Family Estate in Westbank, B.C. Allemeier is a guest chef on Food Network’s Cook Like a Chef. In 2001, Allemeier was awarded the title of Certified Chef de Cuisine (CCC), Canada’s highest professional culinary accreditation designation. He describes his style of cooking as “Cuisine de Terroir.”

He also happens to live next door to my sister in Calgary.

I had heard stories about ‘Michael’ long before I met him. Since he moved next door to my sister Shawna, she has been treated to a bounty of culinary delights from Christmas parties to backyard BBQs.

Shawna asked me to come down to Cowtown for the first weekend in June. I was hoping that I would have a chance to meet Michael and pick his brain on all things pork related. More importantly, I was eager for a chance for him to teach me a thing or two in the kitchen.

I really wanted him to like me, so I did the best thing I could think of. I brought him some Berkshire Irving Farms pork.

After chilling - removing the fat

I was nervous when I knocked on his door. But when the door opened and I Presented my cooler full of meat, I was greeted with a big hug and remarks on how much I looked like my sister.

As I helped unveil the goods, Michael was immediately pleased with the pork I had brought, explaining that the colour of the meat was a lovely pink and that the fat was a nice bright white.

He had suggested trying a few things with the meat. The first of which was his recipe for Root Beer Braised Pork Belly. Inspired by the use of coca-cola in some Mexican pork dishes – Chef Allemeier has developed this recipe to rave reviews.

Root Beer Braised Pork Belly


1 lean pork belly – cut into four squares (if skin is on score)
1 fresno pepper – cut in half
1pc ginger – peeled and cut in half
10 cloves garlic – crushed
4pc green onion – root cut off
2pc cinnamon stick
2 bay leaf
4pc star anise
2pc cloves
1L root beer
250ml soya sauce
375ml red wine
150g brown sugar
3L chicken stock
2L water

  1. Place all ingredients in a pot and bring up to a simmer – skim as it comes to a simmer. Cover with plate and simmer for two hours.
  2. Turn off heat and let sit for one hour.
  3. Remove belly from liquid. Press belly between two sheet trays while loosely wrapped in parchment paper – press over night.
  4. Strain cooking liquid and cool.
  5. Next day – remove fat and discard fat.
  6. Portion belly to 150g pieces – keep them rectangle in shape!
  7. Add pressed belly to cooled cooking liquid and store until needed.
  8. Heat in liquid and glace until crispy.

I had gone to the Edgar Farms Asparagus Festival with my sister and her kids early in the day, so we gave a few stalks to Michael to grill up on the BBQ which he plated with the belly. I’m not a pop drinker, but I am a huge fan of root beer a bite of this dish.

Paul Rogalski, chef and co-owner of Calgary’s ROUGE Restaurant, and his wife were also over for dinner. As Paul took a bite of the root beer braised belly, he said it reminded him of one of his best food memories.

The menu included a pork theme that evening – part two of my dinner at Chef Allemeier’s including a lesson on smoking coming soon.

Root Beer Braised Pork Belly

Chef Andrew Cowan loves Alberta Pork! For his June is Pork month recipe he kicked a standard BBQ dish up a notch with foie gras to give it some gourmet flavour. His pork and foie gras bratwurst served up with a new potato salad was so popular at Packrat Louie that he’s keeping it on […]

Start your New Year (and pork cravings) off right with the First Swine & Dine of 2016 at The Common! January 19th at 7 pm, Chef Jesse Morrison-Gauthier will be offering a 4-course meal for only $40: Philipino Pork Asado Buns Crispy Pigs Ears with Smoked Beets & Hibiscus Pork a Feu Pork Consomme with Belly Leek […]

Alberta Pork are thrilled to be working with gastropubs and restaurants in Edmonton, Calgary and Vancouver to celebrate Oktoberfest! Pork is THE MEAT during this season and we want to make sure the public gets to taste its wonderfulness (is that a word?) when they’re washing it down with some great Bavarian beer! We’ll keep you up […]

Chubby Mama's Beer Braised Pork Belly & Seared Eggs

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My Shanghainese Mama always makes this dish for me. So I’ve been eating pork belly way before this trend started. Her soy/beer braised pork belly always reminds me of my childhood. She also adds a special touch of adding seared hard boiled eggs, searing eggs is unique and I’ve never seen anyone else do them. Though the eggs are optional, they are highly recommended.


PREP WORK : PORK BELLY cut into cube pieces with skin intact. Bring to boil in water. Then wash in cold water to remove the foam that surfaces from boiling.
Add oil and ginger in pan, seared for a couple minutes in high heat.

Ginger beer braised pork belly with crunchy crackling

I don’t often cook Pork but this recipe is so easy and so tasty I made it twice last week to feed the masses. If you need something that doesn’t use a lot of pots and have no time to spend in the kitchen then this is the one for you. The whole preparation takes less than 5 minutes and then you forget about it for 3-4 hours. A lot of the fat dissolves when cooking, I was amazed at how little was left.

This will feed 6 people no problem.

What you need

2 kg piece of pork belly skin on (ask the butcher for a piece that has as little bone as possible)
2 15cm pieces of Rosemary or about 2 teaspoons dry rosemary
6 sprigs fresh Sage
1 liter Ginger beer
300ml water
1 teaspoon cracked black pepper
2 large pinches of salt crystals

The process

Place the pork belly in a roasting pan (the sides should be at least 6cm high.

Pour in the ginger beer until it is almost at the level of the skin and then top up with water until the liquid touches the highest piece of the belly… Don’t worry of it goes a little over the edge and onto the skin.

Place the Cracked pepper corns, Rosemary and Sage into the liquid and then sprinkle the salt onto the skin and into the water.

Now cover with aluminum foil and place it in a 170 Celsius oven for 3-4 hours.

You don’t need to check on it or watch it, just leave it and do what you need to.

After 4 hours remove from the oven, increase the oven temp to 250 Celsius.

Remove the Pork belly from the liquid and peel off the skin, it’s the same as removing the skin from a gammon, it will peel of pretty easily.

Now place the pork belly back into the hot liquid and cover it up again.

Cut the skin into strips about 3cm wide and 10cm long, then place on a baking tray and pop back into the oven to crisp up.

The skin will pop and jump around on the tray but don’t worry when they are blistered white and light brown, they are done. (get as much blistering on each piece as possible)

Slice the pork belly and place on a serving plate then take a little of the juice from the oven dish and spoon over the meat.

Done and dusted, serve with mash, peas and gravy.

Strain off 300ml or so of the liquid into a small pot and add 1 stock pot (these knorr stock pots are fantastic) bring it to the boil and add about 1 tablespoon Bisto. Simmer until nicely thickened.

Crisp cider-braised pork belly

Day 1: Heat oven to 180C/160C fan/ gas 4. Place all the ingredients except the pork and sunflower oil in a flameproof pan that will fit the pork snugly – a casserole dish is ideal. Season, bring everything to the boil then turn down the heat and slide the pork into the pan. The pork should be totally submerged – if it isn’t, top up with water. Cover the dish with a lid or tight tent of foil and place it in the oven for 3 hrs undisturbed.

When the pork is cooked, leave it to cool slightly in the stock. Line a flat baking tray with cling film. Carefully lift the pork into the tray and make sure you get rid of any bits of vegetables or herbs as they will end up pressed into the pork. Cover the pork with another sheet of cling film and cover with a flat tray or dish – the tray must be completely flat as any indentations will be pressed into the pork. Weigh the pork down with another dish or some cans and leave to cool in the fridge overnight. Strain the juices into a jug or small saucepan, cover and chill.

Day 2: Unwrap the pork and place on a board. Trim the uneven edges so that you have a neat sheet of meat. Cut the meat into 4 equal pieces and set aside until ready to cook. Lift off any bits of fat from the braising juices and tip what will now be jelly into a saucepan, then bubble down by about two-thirds until starting to become slightly syrupy. Add a few more drops of vinegar, to taste.

Heat the oil in a large frying pan until hot, then turn the heat down. Add the pork to the pan, skin-side down – be careful as it has a tendency to spit. Sizzle the pork as you would bacon for 5 mins until the skin is crisp. Flip it over and cook for 3-4 mins until browned. Place a small pile of cabbage on the side of each plate and sit a piece of pork on top. Place a spoonful of mash on the other side of the plate, drizzle over the sauce and serve.


Bring 2 large, peeled and chopped baking potatoes to the boil and simmer for 10 mins. Add 1 large peeled, cored and chopped Bramley apple and simmer for 5 mins. Drain and return to the pan through a potato ricer, or mash. Over a low heat, beat in 100ml/3½fl oz double cream and a knob of butter. Season and serve.


Quarter, core and finely shred 1 small Savoy cabbage. Cook in boiling water for 3 mins, then drain and refresh under cold water. Place cabbage in a pan with 3 tbsp double cream and 1 tbsp wholegrain mustard, and reheat. Season and serve.

Recipe Summary

  • 3 tablespoons vegetable oil
  • 1 (5 pound) boneless pork loin roast
  • 3 cups chopped onion
  • 5 carrots, chopped
  • 1 (12 fluid ounce) can or bottle beer
  • 2 teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1 bay leaf
  • 4 whole cloves

Preheat an oven to 350 degrees F (175 degrees C).

Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.

Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.

Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.

Return pork roast to the pot and cover.

Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.

Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.

Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.

Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.

Maple Beer Glazed Crispy Pork Belly

Pork belly is an investment. Not financially—it’s actually pretty inexpensive—it’s a time investment. One that’s well worth the effort with the right recipe. I’ve made pork belly so many times over the years and I’ve learned that patience is key to getting what you want. That is if what you want is juicy pork with crispy skin.

I usually source my pork belly from a local restaurant supply store, it’s a great place to shop if you want to buy your body weight in pork products. Why yes, yes I do want more pork belly than I can safely lift without a spotter! With a recipe that takes this much time, I want to test it to make sure it’s right when you finally make the investment of time it takes to get this done.

If you do find that an overly ambitious trip to a pork belly purveyor straddled you with more pork than anyone can safely eat in a lifetime, just remember that it freezes really well. Just wrap it better than you think is necessary and it should be fine for a few months.

After several rounds of testing, this was the winner. Juciy meat: check. Crispy skin: so much. Easy recipe that doesn’t involve scoring, poking, vinegar or excessive steps: absolutly.

Notes about this recipe

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Cooking with alcohol gives a ton of flavor to a dish and most (but not all) of the calories of the alcohol cook out, so it doesn&rsquot add too many extra calories. I often use wine with cooking but beer adds a heartier flavor to this dish.

Serve this hearty dish with a side of mashed potatoes and some steamed veggies and you will have a wonderful and easy meal that your family will ask for again and again.

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