Beer Belly Baked Beans

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.

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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!