Chef Eric Low shares his recipe for a hearty and flavourful Beer Braised Pork Belly with onions for the ultimate feast!
Cuisine : Asian Course : Main Skill Level : Novice
Prep : 2900 mins Cook : 150 mins Ready in : 3050 mins Serves : 4
- 400 g Pork belly, sliced thick- 100g each
- 1 tsp Coarse ground black pepper
- 2 tbsp Brown sugar
- 1 tsp Salt
- 2 tbsp Oil for cooking
- 1 no White onions, cut into cubes
- 1 stalk Celery, cut into cubes
- 1/2 medium Carrot, cut into cubes
- 1 no Bay leaf
- 1 sprig Thyme
- 4-6 no Cloves
- 1 no Cinnamon stick/ (1/3 tsp cinnamon powder)
- 350 ml Beer
- 500 ml Chicken stock
- Salt & pepper to taste
- Mix pepper, brown sugar and salt together. Rub over pork pieces and cure for two days in the fridge.
- Rinse and pat dry pork pieces with paper kitchen towels.
- Preheat oven to 170˚C. Heat a heavy, medium-sized pot over medium-high heat. Pour oil into the pot, and sear the pork pieces on each side golden brown. Set the meat aside and remove excess fat, leaving about 1 tbsp in the pot.
- Add onions, celery and carrot to the pot, sauté until soften and slightly caramelized. Add the bay leaf, thyme and beer. Bring sauce to a simmer, and reduce by half.
- Return pork to pot. Pour in chicken stock. Bring braise to a simmer, skimming off any visible scum and fat. Cover and place into the oven on the centre rack. Cook until meat is fork tender, about 2.5 hours.
- After oven braising is done, transfer meat pieces out of pot and keep warm. Drain braising liquid and discard the solids. Bring liquid to a simmer and reduce until desired consistency and flavour, season if needed. Return meat to pot and serve with sauce.