Link to article
Kolsch-Braised Pork Belly

Course: Entree | Beer Style: Kolsch

Kolsch-Braised Pork Belly

Chef Joe Garcia shares his recipe for kolsch-braised pork belly complete with a fresh herb dry rub made of mustard, lemon zest, rosemary, garlic and red pepper.

Ingredients

Dry Rub
  • 2 Tbsp kosher salt
  • 2 Tbsp dry mustard powder
  • 2 Tbsp mustard seeds
  • 1 Tbsp sugar
  • 1 lemon, zested
  • 2 sprigs rosemary, picked and finely chopped
  • 2 garlic cloves, smashed and finely chopped
  • Pinch crushed red pepper flakes
  • 3 pounds fresh pork belly, skin removed
Pork Belly
  • Extra-virgin olive oil
  • 1 onion, julienned
  • 2 ribs celery, sliced on the bias
  • 1/2 fennel bulb, tough middle discarded and remaining bulb julienned
  • 2 garlic cloves, smashed and finely chopped
  • Pinch crushed red pepper flakes
  • Kosher salt
  • 2 cups Kolsch
  • 1/4 cup whole-grain mustard
  • 2 to 3 cups chicken stock
  • Thyme bundle
  • 3 to 4 bay leaves

Directions

  1. Dry Rub
  2. Combine all the ingredients in a bowl. Massage the rub all over the pork belly, then cover and refrigerate for 24 hours.
  3. Pork Belly
  4. Preheat the oven to 325°F.
  5. Remove the belly from the refrigerator. Coat a large straight-sided pan with olive oil and put over medium-high heat. Add the onion, celery, fennel, and garlic.
  6. Season the vegetables with crushed red pepper and salt, to taste. Cook the vegetables until they start to soften and become very aromatic, about 8 to 10 minutes.
  7. Add the kolsch and cook for 3 to 4 minutes. Stir in the mustard and 2 cups of the chicken stock.
  8. Taste to make sure it is delicious. Add the pork belly and toss in the thyme and bay leaves. Cover and put in the preheated oven. Braise the belly for 6 hours, checking occasionally. If the liquid level goes down add the remaining stock.
  9. When the belly is done, it will be very tender and succulent. Remove the lid and set the oven to broil. Broil the pork belly until it turns golden, about 3 minutes.
  10. Remove the pan from the oven and transfer the belly, from the braising liquid, to a cutting board. Allow the pork belly to cool completely before cutting.

Suggested Recipes

Link to article
Chocolate Stout S'More Shakes

Dessert

Chocolate Stout S’More Shakes

Everything you love about a s'more all combined into a shake made with your favorite chocolate stout. These s'more shakes absolutely need to make an appearance at your next dinner party! Hint, this recipe for marshmallow makes a ton, and is delicious de-fluffed on ice cream, pretzels, or other sweet treats.

Read More
Link to article
Allagash Curieux Pears with White Chocolate and Raspberries

Dessert

Allagash Curieux Pears with White Chocolate and Raspberries

Each year, Allagash Brewing Co. holds a cooking contest at the Institute for Culinary Education in New York as a way to further the awareness of both pairing and cooking fine foods with beers like Allagash. This recipe for Allagash Curieux Pears with White Chocolate and Raspberries comes to us by way of ICE student Diego Ruiz Brugman, runner-up in the 2009 Allagash Brewing Recipe Contest.

Read More