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

  1. The belly is washed and placed in a pan with 1/2 L of water and brought to a boil.
  2. Turn over once and simmer for 10 minutes. Then you lift the meat out.
  3. Gradually the beer, the vinegar, the spices and the chopped vegetables are added to the stew juice.
  4. Cook for 5 minutes, then add the meat and slowly stew on low heat.
  5. 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.
  6. Finally, in a potty, heat the butter, stir in the flour and make it brown but not black.
  7. 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.
  8. The belly meat is sliced ​​and served with boiled potatoes and carrots.

Beer braised pork belly - english Grill- and BBQ-Recipe - 0815BBQ | March 2024