Pork belly braised in beer sauce
Pork belly does not have to be a greasy meal, today there are also relatively lean pigs - maybe there are also sporty pigs - who knows?
ingredients
- 1 kg lean pork belly (for 4 people) with the rind but without bone (the butcher triggers the ribs if desired)
- 1 - 2 bottles of dark beer
- 1/2 cup vinegar
- 6 allspice grains, 2 bay leaves, salt and pepper
- 2 large onions
- 2 parsley roots
- 2 carrots
- 2 tablespoons flour, 1 tablespoon butter (later for the sauce)
preparation
- The belly is washed and placed in a pan with 1/2 L of water and brought to a boil.
- Turn over once and simmer for 10 minutes. Then you lift the meat out.
- Gradually the beer, the vinegar, the spices and the chopped vegetables are added to the stew juice.
- Cook for 5 minutes, then add the meat and slowly stew on low heat.
- It takes about 70 minutes, from time to time please test with a sharp knife. When the knife slips easily into the meat, it's done. If there is resistance, the meat needs a longer cooking time.
- Finally, in a potty, heat the butter, stir in the flour and make it brown but not black.
- This dark brandy is added with constant stirring with the whisk of the braised sauce - at the end. Boil up vigorously so that everything connects nicely.
- The belly meat is sliced and served with boiled potatoes and carrots.