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Pork belly in stout beer

Pancetta di maiale in birra scura

Ingredients 6 persons

1.5 kg pork belly without rind

2 cloves

1 teaspoon fennel seeds

1 teaspoon caraway or cumin seeds

1 tablespoon coriander seeds

Freshly ground pepper and salt

2 tablespoons of neutral oil (peanut)

1 litre of stout beer (Guiness or Murphy's)

1/2 litre cloudy or unsieved apple juice

2 large onions, cut into rings

4 peeled carrots in oblique slices

Casserole

Oven


🕐 15🔪240+30 🍳 ️ 👩🏼🍳👩🏼🍳👩🏼🍳


1. Preheat the oven to 120 degrees.

2. Put all the spices in a mortar, including salt and pepper, and crush them. If you do not have a mortar, put the herbs between two layers of baking paper and go over them with a rolling pin or a bottle so that they are all crushed.

3. Place the meat with the fatty edge facing upwards on a board. Carve a diagonal grid in the top by repeatedly drawing lines with a sharp knife. Leave some space between the notches.

4. With clean hands, massage half of the mortared herbs into the layer of fat. Then turn the meat over and massage the other half into it.

5. Put a casserole in which the meat fits (or you cut it into two pieces) on the fire and put the oil in. Heat the oil.

6. Put the meat in with the fat layer down and fry it. Then fry the other sides.

7. When the meat is browned on all sides, deglaze it on low heat with the beer and then pour in the apple juice. The meat must be covered.

8. Add the onions and carrots to the pan and turn up the heat again so that the mixture can come to the boil.

9. Put the lid on and put the pan in the oven.

10. Leave everything to braise for 4 hours. The meat should be done, but not fall apart. If you think the meat is still too tough, leave it for another hour or so.

12. Remove the pan from the oven and increase the oven temperature to 225 degrees.

13. Place baking paper on a baking tray and spoon the meat onto the tray with the fat side facing upwards. Bake the meat for another half an hour so that the top becomes nice and crispy. If the top is too dark, put a piece of baking paper on it.

14. While the meat is still crisp in the oven, remove the fat from the casserole and strain the liquid. Then reduce the cooking liquid to a slightly thicker sauce.

15. Serveren eventueel met mierikswortelsaus en een romige aardappelpuree.


Horseradish sauce

125 grams of sour cream or Greek yogurt

1 or 2 tablespoons grated horseradish (fresh or from a jar).

Lemon juice and rind to taste.

Salt and pepper

Mix all the ingredients together and serve in a separate container.



👉🏽 De hoeveelheden komen niet heel precies. Je kunt ook wat meer van het ene of andere kruid nemen.

👉🏽 De wortel kan ook worden vervangen door bijvoorbeeld zoete aardappel.





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