Recipe by Joshua Smith
- 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
• 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.