Home Recipes Bright Farm Pork “Beer Belly”

Bright Farm Pork “Beer Belly”

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Local Roots Café executive chef Joshua Smith prepares his Bright Farm Pork “Beer Belly” with a healthy portion of Samuel Smith’s Organic Lager for good measure. “We serve this pork belly with vegetables from local farms during the growing season,” remarks Smith. “One of our favorites is carrots slowly braised in carrot juice, smoked pork fat, cinnamon and local butter.”

Makes: 6

Ingredients:
  • Pork Beer Belly:
  • 6 pounds pastured pork belly, skin off
  • 4 12-ounce bottles Samuel Smith’s
  • Organic Lager
  • 3 cups water
  • 2 cups cure mixture
  • 2 cups organic onion, halved and
  • sliced with the grain
  • 1⁄4 cup olive oil
  • 1⁄4 cups Madhava Honey Raw Pure-
  • Organic Agave Nectar
  • ---
  • Cure Mixture:
  • 3 bay leaves
  • 2 pieces star anise
  • 1 cup Diamond Crystal salt
  • 1⁄2 cup organic sugar
  • 1⁄4 cup whole grain barley
  • 6 tablespoons fennel seed
  • 3 tablespoons black peppercorn
  • 2 tablespoons malt powder
  • 1 teaspoon white peppercorn

Instructions:

Cure Mixture:

• Place spices and barley in a pan and toast in a 350-degree oven for 3 to 4 minutes until aromatic.

• Remove from oven and pulverize in a spice grinder or food processor, then mix well with salt and sugar.


Pork Beer Belly:

• In a large bowl or container, rub the cure mixture into the pork belly, coating evenly.

• Place pork in a non-reactive container or plastic bag; cover. Refrigerate 72 hours, turning every 24 hours to cure evenly.

• Remove pork from cure, discard liquid and rinse well under cool water.

• In a large pot, slowly stew onions in olive oil for 30 minutes without browning. Add water, agave nectar, 3 bottles of Organic Lager and pork belly. Place in a 200-degree oven and braise until pork is fork-tender, about 8 to 9 hours.

• Remove pork from liquid and place in a casserole dish. Set liquid aside. Pour remaining bottle of Organic Lager into the dish with the pork and let cool. Once cooled, strain pork and beer, saving the liquid.

• Portion pork into desired size, combine with strained liquid, return it to the oven and bring liquid to a simmer. Once simmering, remove pot from oven.

• Season pork with salt and pepper to taste and sear in a large, hot sauté pan, fat-side down, until well-browned. Turn pork over and remove from heat. Fill pan with reserved cooking liquid until pork is half-covered. Return to stove and slowly heat through.

• Season with salt and pepper to taste and hold warm until ready to serve. Serve with buttery fried organic potatoes and the best seasonal, organic vegetables available.


 

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