Beer-braised pork belly is a rich and flavorful dish that combines the tenderness of pork with the depth of flavor from beer, onions, and aromatic spices. The slow braising process allows the pork belly to become incredibly tender while absorbing the savory and slightly sweet flavors of the beer, garlic, and rosemary. Paired with creamy mashed potatoes seasoned with butter, milk, and coriander, this dish is both comforting and satisfying, perfect for a hearty family dinner or special occasion.

This recipe strikes the perfect balance between the robust, juicy pork belly and the soft, creamy texture of mashed potatoes. With minimal ingredients, you can create a meal that’s both simple and sophisticated, allowing the natural flavors of the pork and spices to shine through.

Full Recipe:

Ingredients

For the Pork Belly:

• Pork belly: 1 kg (about 2.2 pounds), cut into large pieces
• Onion: 3 medium, sliced
• Garlic: 5 cloves, minced
• Vegetable oil: 2 tablespoons (for frying)
• Salt: To taste
• Black pepper: To taste
• Rosemary: 1 teaspoon (fresh or dried)
• Paprika: 1 teaspoon (smoked or sweet)
• Beer: 300-400 ml (about 1 1/2 cups, any light beer works well)

For the Mashed Potatoes:

• Potatoes: 6-8 medium-sized, peeled and cubed
• Salt: To taste (for boiling the potatoes and seasoning the mash)
• Milk: 150 ml (about 2/3 cup)
• Butter: 50 g (about 3 1/2 tablespoons)
• Coriander: 1 teaspoon (optional, ground for a subtle aromatic flavor)

Instructions (Step-by-Step)

Step 1: Prepare the Pork Belly

1. Cut and season the pork belly: Cut the pork belly into large pieces. Season generously with salt, black pepper, and paprika, ensuring all sides are coated with the spices.
2. Heat the oil: In a large heavy-bottomed skillet or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat until hot.
3. Sear the pork belly: Add the pork belly pieces to the hot skillet, skin side down, and sear them for about 3-4 minutes on each side, or until golden brown. This helps lock in the flavors and create a crispy exterior. Once seared, remove the pork from the pan and set aside.

Step 2: Sauté the Onions and Garlic

1. Fry the onions and garlic: In the same skillet, add the sliced onions and minced garlic to the remaining oil and pork fat. Sauté for 4-5 minutes over medium heat until the onions are soft and golden brown.
2. Season the onions: Sprinkle a pinch of salt, black pepper, and rosemary over the onions and garlic. Stir well to combine and let the onions absorb the seasonings.

Step 3: Braise the Pork Belly

1. Return the pork to the pan: Place the seared pork belly pieces back into the skillet, nestling them into the onion and garlic mixture.
2. Add the beer: Pour 300-400 ml of light beer over the pork and onions, making sure the liquid reaches about halfway up the sides of the pork belly. The beer will add depth of flavor and help tenderize the meat.
3. Simmer the pork: Reduce the heat to low, cover the skillet, and let the pork belly simmer for 40-50 minutes. The slow cooking process allows the pork to become tender while absorbing the flavors of the beer and spices. Stir occasionally to ensure even cooking.

Step 4: Prepare the Mashed Potatoes

1. Boil the potatoes: While the pork is simmering, bring a large pot of salted water to a boil. Add the peeled and cubed potatoes and cook for 15-20 minutes or until tender when pierced with a fork.
2. Mash the potatoes: Drain the potatoes and return them to the pot. Add 50 g of butter and 150 ml of warm milk. Mash the potatoes with a potato masher or electric mixer until smooth and creamy.
3. Season the mash: Season the mashed potatoes with salt to taste and add 1 teaspoon of ground coriander for an extra layer of flavor. Stir well to combine.

Step 5: Serve the Pork Belly and Mashed Potatoes

1. Check the pork: After 40-50 minutes, the pork belly should be tender and the sauce reduced to a flavorful, slightly thickened consistency. If the sauce is too thin, you can remove the lid and simmer for an additional 10-15 minutes to reduce it.
2. Plate the dish: Spoon a generous portion of mashed potatoes onto each plate, then place a piece of the beer-braised pork belly on top or next to it. Spoon the onion-beer sauce over the pork and potatoes for added flavor.
3. Garnish and serve: Garnish with fresh parsley or rosemary if desired, and serve the dish hot. Enjoy the melt-in-your-mouth pork belly with the creamy, buttery mashed potatoes.

Cooking Tips

• Searing the pork: Searing the pork belly before braising is key to locking in moisture and flavor. Don’t skip this step, as it helps develop a deep, rich flavor.
• Beer choice: Light beers like lagers or pilsners work best for this recipe, as they add a mild flavor without overpowering the dish. Avoid dark beers, as they can make the sauce too bitter.
• Adjusting the sauce: If the sauce is too thin after braising, remove the lid and simmer the pork uncovered for an additional 10-15 minutes. If it’s too thick, add a splash of water or broth to thin it out.
• Make-ahead option: You can make the pork belly ahead of time. Simply reheat it over low heat before serving. The flavors will intensify as it sits, making it even tastier the next day.

Storage

• Refrigeration: Store leftover pork belly and mashed potatoes in separate airtight containers in the refrigerator for up to 3 days. Reheat the pork in a skillet or microwave, and warm the mashed potatoes in the microwave with a splash of milk to restore their creamy texture.
• Freezing: You can freeze the braised pork belly for up to 2 months. Store it in an airtight freezer-safe container. To reheat, thaw in the refrigerator overnight and warm it in a skillet over low heat. The mashed potatoes can also be frozen, though the texture may change slightly upon reheating.

Nutritional Facts (Per Serving, Based on 6 Servings)

• Calories: 550 kcal
• Protein: 22 g
• Carbohydrates: 40 g
• Fat: 35 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 600 mg
• Iron: 15% DV
• Calcium: 10% DV

Frequently Asked Questions

1. Can I use other cuts of pork?
   • Yes, you can use pork shoulder or pork loin, though pork belly provides the richest flavor due to its higher fat content. Adjust the cooking time depending on the cut to ensure it becomes tender.
2. What other vegetables can I serve with this dish?
   • Roasted or steamed vegetables like green beans, carrots, or Brussels sprouts would pair beautifully with the richness of the pork belly.
3. Can I substitute the beer?
   • If you prefer not to cook with beer, you can use chicken or vegetable broth with a splash of apple cider vinegar to replicate the depth and acidity that beer provides.
4. How do I keep the mashed potatoes creamy?
   • To ensure creamy mashed potatoes, use warm milk and butter. Cold ingredients can cause the potatoes to become gluey. Adding the butter first helps create a smoother texture.
5. Can I make this dish in a slow cooker?
   • Yes, after searing the pork and sautéing the onions and garlic, transfer everything to a slow cooker. Add the beer and cook on low for 6-8 hours or until the pork is tender.

Conclusion

Beer-braised pork belly with creamy mashed potatoes is a comforting and flavorful dish that’s sure to impress. The tender, melt-in-your-mouth pork paired with rich, buttery mashed potatoes creates a hearty meal that’s perfect for a special family dinner or when you’re craving something indulgent. The beer adds a subtle depth to the dish, while the garlic, onions, and spices enhance the overall flavor. This recipe is easy to follow and can be customized to suit your taste, making it a versatile addition to your meal rotation. Enjoy this savory and satisfying meal with loved ones!