Prep: 2 hours
Cook: 6 hours
Yield: 8-12 servings
Beer + pork belly…Is there any greater pairing? Throw some slow-cooked beans in there and it’s a party. This recipe is a must-have for summer cookouts, buffets and any gathering with a mess of hungry people. I’ve never brought home leftovers. ‘Nuff said.
- 3 lbs pork belly, skin scored
- Salt and pepper
- ¼ tsp red pepper flakes
- ¼ cup olive oil
- 16 oz + 8 oz American Amber Ale or your favorite Amber Ale
- 3 cups chicken stock
- 1 cup apple cider
- ½ cup apple cider vinegar
- ½ cup brown sugar
- ½ cup yellow onion, finely chopped
- 3 (16 oz) cans pinto beans, drained and rinsed
- 2 (16 oz) cans kidney beans
- 2 cups of your favorite barbecue sauce
- ¼ cup brown sugar (second portion)
- 2 Tbsp spicy brown mustard
- Heavily season both sides of the pork belly with salt, pepper and red pepper flakes, massaging into crosshatches. Chill for 2 hours on a baking sheet.
- Pre-heat oven to 325°. Heat ¼ cup oil in a roasting pan over medium-high heat. Add pork belly and cook until browned on both sides, about 10 minutes. Add beer and reduce, about 5 minutes. Add stock and bring to a boil, then cover and bake 1-1 ½ hours until tender. Set aside to cool.
- In a large dutch oven, combine the apple cider, vinegar, brown sugar and remaining beer. Cut cooled pork belly into bite-sized pieces and add to pot, along with beans, BBQ sauce, brown sugar and mustard and 1/2 cup of the reserved cooking liquid. Cover with the lid and simmer for at least 1 more hour, then enjoy!
About the ChefCraig Blum
Long before I was a brewer, I started out as a restaurant line cook and then worked my way all the way up to Executive Chef. So great beer AND great food are never far from my mind. I don’t miss the frantic pace of the restaurant world. But I do love taking what I learned there and putting my own homebrew spin on it. The best of both worlds!