Belgian Beer-Braised Pork Belly with Apples
Tender, succulent pork belly slow-braised in rich Belgian dark beer with sweet apples and aromatic spices, creating a deeply flavorful and comforting dish.
🧂 Ingredients
- 1.5 kg Pork belly(skin on, scored)
- 750 ml Belgian dark beer(such as a Dubbel or Quadrupel)
- 2 large Onions(sliced)
- 4 Garlic cloves(smashed)
- 3 Apples(cored and quartered (e.g., Jonagold or Elstar))
- 2 tbsp Brown sugar
- 1 tbsp Dijon mustard
- 3 Thyme sprigs
- 2 Bay leaves
- 1.5 tsp Salt
- 1 tsp Black pepper(freshly ground)
- 2 tbsp Vegetable oil
👨🍳 Instructions
- 1
Preheat oven to 160°C (320°F).
💡 Tip: Ensure oven is fully preheated before placing the pork. - 2
Pat the pork belly dry with paper towels. Season generously with salt and pepper.
💡 Tip: Drying the skin is crucial for crisping later. - 3
Heat vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the pork belly, skin-side down, until golden brown and crispy, about 5-7 minutes. Remove pork and set aside.
⏱️ 7 minutes💡 Tip: Don't overcrowd the pot; sear in batches if necessary. - 4
Add sliced onions to the pot and sauté until softened, about 5 minutes.
⏱️ 5 minutes💡 Tip: Scrape up any browned bits from the bottom of the pot. - 5
Add smashed garlic, apples, brown sugar, and Dijon mustard. Stir to combine.
💡 Tip: Ensure the sugar and mustard are well distributed. - 6
Pour in the Belgian dark beer, scraping the bottom of the pot to deglaze. Add thyme sprigs and bay leaves.
💡 Tip: Using a dark, malty beer adds depth of flavor. - 7
Return the pork belly to the pot, skin-side up, ensuring it's partially submerged in the liquid. Bring the liquid to a simmer.
💡 Tip: The liquid should come about halfway up the sides of the pork. - 8
Cover the pot tightly and transfer to the preheated oven. Braise for 3 hours, or until the pork is very tender.
⏱️ 3 hours💡 Tip: Check periodically and add a little more beer or water if the liquid level gets too low. - 9
Remove the pork belly from the pot. If desired, crisp the skin under the broiler for a few minutes until crackling. Let the pork rest for 10 minutes before slicing.
💡 Tip: Watch carefully under the broiler to prevent burning. - 10
While the pork rests, strain the braising liquid into a saucepan. Discard solids. Skim off excess fat. Reduce the sauce over medium heat until slightly thickened. Adjust seasoning if needed.
💡 Tip: A slotted spoon is useful for skimming fat. - 11
Slice the pork belly and serve with the reduced beer sauce.
💡 Tip: Serve with mashed potatoes or stoemp for a traditional Belgian touch.
💡 Pro Tips
- ✓The quality of the Belgian beer significantly impacts the final flavor.
- ✓Scoring the pork belly skin helps it render and crisp up beautifully.
- ✓Allowing the pork to rest after braising ensures juicier meat.
🔄 Variations
- Add a few prunes to the braising liquid for a touch of sweetness and chewiness.
- Incorporate root vegetables like carrots and parsnips into the braise during the last hour of cooking.
- For a spicier kick, add a pinch of chili flakes to the braising liquid.