Pressure-Cooked Pork Belly with Anchor Steam Cherry Sauce

Recipe by Neal Fraser

Serves: 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.