Bright Farm Pork “Beer Belly”

Recipe by Joshua Smith

Serves: 6


  • 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


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.