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Pressure-Cooked Pork Belly with Anchor Steam Cherry Sauce

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An expert in modernizing comfort food classics, chef Neal Fraser has proved his chops in both of his restaurants and on the floor of the Iron Chef Arena where he prevailed over Cat Cora on an episode of “Iron Chef.” According to Fraser, the pork belly coupled with a porter and cherry sauce in this bacon-lover’s dish is a good match because “The porter is slightly sweet and has a good mouthfeel that goes well with the pork.”

Makes: 6

  • Pork Belly:
  • 20 ounces pork belly (with a good amount of fat)
  • 3 ounces hickory woodchips
  • 3 ounces apple woodchips
  • 1 bottle sparkling apple cider
  • 4 cups chicken stock
  • 4 cups pork stock
  • 1 ounce olive oil
  • 1 onion
  • 1 bunch sage
  • canola oil (for frying)
  • salt and pepper to taste
  • ---
  • Rice:
  • 1⁄2 cup forbidden black rice
  • 1 small white onion, diced
  • 1 1⁄2 cups chicken stock
  • 1 ounce olive oil
  • ---
  • Cabbage:
  • 6 ounces shredded red cabbage
  • 3 ounces sherry wine vinegar
  • 2 ounces honey
  • salt to taste
  • ---
  • Anchor Steam Cherry Sauce:
  • 4 ounces white onion, diced
  • 3 ounces honey
  • 3 ounces sherry wine vinegar
  • 1 bottle Anchor Steam Porter
  • 2 ounces tart, dried cherries
  • 2 cups chicken stock
  • 2 cups pork stock


Pork Belly:

• Season pork belly with salt and pepper.

• Deep fry at 350 degrees Fahrenheit until golden brown.

• In a wok with a rack and lid, place woodchips in the bottom, close lid and turn on high heat until chips begin to smoke.

• Place the pork belly on the wok rack, replace lid, turn off heat and smoke for 10 minutes.

• In a pressure cooker, add 1 ounce olive oil and onion and cook until brown.

• Add the pork and chicken stocks, apple cider, sage and pork belly.

• Replace lid and bring up to temperature until pressurized.

• Bring to medium heat and cook for 25 minutes, then slowly reduce heat to release pressure and remove pork belly from liquid.

• Put belly under broiler until skin is crisp.


• Sweat the onion in 1 ounce of olive oil until translucent.

• Add rice and season with salt. Add stock and bring to a simmer.

• Cover and cook until the rice is tender.


• Add all ingredients into a large, shallow pot and cook over medium heat for approximately 15 minutes.

Anchor Steam Cherry Sauce:

• Place honey and onions into a pot and cook until honey turns dark brown.

• Add vinegar and reduce mixture by half, then pour in Anchor Steam Porter and reduce by half again.

• Add the stocks and cherries and cook over a medium flame until reduced to 14 ounces. Season to taste.

To serve:

• Slice the pork belly and serve with sauce, rice and cabbage.



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